FIELD: food industry.
SUBSTANCE: invention concerns canned meat and vegetables production technology. Method involves pork cutting and frying in vegetable oil; bulb onion, paprika and celery root cutting and browning in vegetable oil; garlic grating and browning in vegetable oil; parsley greens cutting and freezing; rice boiling till its mass is doubled; cheese grating; pickled cucumbers cutting. The listed components are mixed with tomato paste, acetic acid, sugar, table salt and cumin without contact to oxygen. Obtained mix is packaged with bone broth, sealed and sterilised.
EFFECT: obtaining preserves with higher assimilability than similar cooked dish.
