FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting and roasting beef in melted butter; cutting and blanching cauliflower; blanching and cutting carrots; cutting and frying brown onions in melted butter; cutting and freezing podded beans; freezing fresh grains of green peas and mixing the above-mentioned vegetables at oxygen-free technique with common salt, hot black pepper, nutmeg and laurel leaf, packing beef, the mixture obtained and bone broth followed by sealing and sterilization. New canned food is of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
