FIELD: canned food industry.
SUBSTANCE: method involves cutting and blanching potato; cutting and slightly frying bulb onion in melted butter; cooking buckwheat until its mass is doubled; freezing green pea grains; mixing said components, without oxygen access, with edible salt and bitter black pepper; cutting goose meat; prepackaging goose meat, resultant mixture and melted fat; pressurizing and sterilizing.
EFFECT: provision for producing of novel canned food having increased digestibility in comparison with similar culinary dish.
