FIELD: food industry.
SUBSTANCE: meat and vegetable preserves are cooked by preparation the formulation ingredients, mutton and mutton fat oil cutting and chopping, its mixing with drinking water, salt and hot black pepper to obtain mince, its forming, steeping in liaison, breading in breadcrumbs and frying in melted fat to obtain schnitzels, runner beans and herbs cutting and freezing and mixing them under oxygen-free conditions with table salt, packing of schnitzels, obtained mixture and melted fat, sealing and sterilisation.
EFFECT: production of tinned food which has improved digestibility.
