FIELD: food industry.
SUBSTANCE: preserves are prepared by cutting and browning in the melted fat onion, cutting and frying salt fat and mixing the listed components with table salt and black bitter pepper to obtain mince, cutting and beating beef, forming mince on it and frying in the melted fat to obtain zrazy, cutting and blanching potatoes and carrots. Fresh green peas are frozen. The potatoes, green peas, milk and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Beefsteaks, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: production of tinned food which has improved digestibility.
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