FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides cutting and browning white roots and onions in the melted butter; cutting and blanching potatoes; cutting and frosting sorrel and greens; cutting beef kidneys and salted cucumbers. The said components are mixed at the oxygen-free conditions with cucumber pickle, sour cream and sodium chloride. The produced mixture and the bony broth are packed, sealed and sterilised.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
