FIELD: food industry.
SUBSTANCE: proposed method of obtaining meat and vegetable preserves involves cutting, browning in the melted fat and gritting of carrots, parsley roots, celery and onion; blanching and cutting beetroot; freezing fresh green peas; browning in the melted fat wheat flour and mixing of the listed components without oxygen access with tomato paste, acetic acid, sugar, table salt and black bitter pepper to prepare garnish; cutting, larding salt pork and frying in the melted fat beef; packing beef, garnish and bone broth, sealing and sterilising.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
