FIELD: production of canned first-course dinner dishes.
SUBSTANCE: method involves cutting and blanching cauliflower, potato and bulb onion; blanching and cutting carrot; cutting and freezing green onion and cilantro green; cutting beef; mixing said components, without oxygen access, with edible salt and red hot pepper; packaging resulted mixture and bone soup; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
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