FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting, sauteeing in melted butter and mincing carrots and garlic, cutting, blanching and mincing potatoes, turnips and celeriac, freezing and mincing leek and parsley, cutting and mincing beef, mixing the above components with sour cream, bone broth, table salt and CO2-extract of hot black pepper, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.
EFFECT: cans of increased digestibility as compared to similar culinary dish.
