FIELD: food industry.
SUBSTANCE: canned food is cooked by preparing of recipe components, part of raw onions cutting, blanching and chopping, beef, beef fat oil cutting and chopping, wheat bread soaking in drinking water and chopping, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, breading in white breadcrumbs and frying in melted fat to obtain cutlets, carrots, parsley root and the rest of the raw onions cutting, browning in melted fat and grating, herbs cutting and freezing, green peas freezing, wheat flour browning in melted fat, mixing of carrots, parsley herbs, strained onions, green peas, herbs, wheat flour, tomato paste, acetic acid, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions, packing of cutlets, obtained mixture and bone broth, sealing and sterilisation.
EFFECT: production of tinned food which has improved digestibility.
