FIELD: production technology of food products.
SUBSTANCE: method of cans preparation is cutting and blanching of potato and celeriac, blanching and cutting of carrot, cutting and freezing of leek, mixing of listed components with garnish receipt, cutting of beef fore shrank, grating of wheat bread and horseradish and their mixing with milk, bone broth, sugar, salt, cloves, black pepper, laurel leaves and nutmeg, then the beef fore shrunk, garnish and sauce is packed, canned and sterilized.
EFFECT: cans have good assimilability.
