FIELD: food industry.
SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread; cutting and chopping beef and pork; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted fat to obtain collops; cutting, browning in the melted fat and straining carrots, parsley roots and onion; cutting and freezing sweet peas and greens; browning in the melted fat wheat flour; mixing in the oxygen free conditions carrots, parsley roots, onion, sweet beans, greens, wheat flour, "Yuzhniy" sauce, tomato paste, sugar, table salt, mustard, black bitter pepper and laurel leaf; packing collops, the obtained mixture and bone broth; sealing and sterilising.
EFFECT: production of tinned food which has improved digestibility.
