FIELD: food production process.
SUBSTANCE: canned food is cooked by white meat soaking in milk and chopping, meat cutting and chopping, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, coating in white breadcrumps and frying in melted fat to obtain collops, carrots, parsley root and raw onions cutting, browning in melted fat and rubbing through, sugar peas and herbs cutting and freezing, gherkins cutting, wheat flour browning in melted butter, mixing of carrots, parsley root, raw onions, sugar peas, gherkins, herbs, wheat flour, "Yuzhny" sauce, tomato paste, acetic acid, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions, packing of collops, obtained mixture and bone broth, sealing and sterilisation. Collops, the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
