FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Meat and vegetable preserves includes cutting, browning in the melted fat and gritting part of carrots, parsley roots, celery and onion; blanching and cutting the remaining part of carrots; cutting and freezing fresh green peas; browning in the melted fat wheat flour and mixing of the listed components without oxygen access with tomato paste, acetic acid, sugar, table salt and black bitter pepper to prepare garnish; cutting, larding salt pork and frying in the melted fat beef; packing beef, garnish and bone broth, sealing and sterilising.
EFFECT: production of tinned food which has improved digestibility.
