FIELD: food industry.
SUBSTANCE: canned food is cooked by white meat soaking in milk and chopping, beef and pork cutting and chopping, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, coating in white bread crumbs and frying in melted fat to obtain collops, carrots, parsley root and raw onions cutting, browning in melted fat and rubbing through, asparagus and herbs cutting and freezing, pickled cucumbers cutting, wheat flour browning in melted fat, mixing of carrots, parsley root, raw onions, asparagus, pickled cucumbers, herbs, wheat flour, "Yuzhnui" sauce, tomato paste, acetic acid, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions. Collops, the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: production of tinned food which has improved digestibility.
