FIELD: food industry.
SUBSTANCE: canned food is cooked by potatoes cutting and frying in melted fat. Carrots, parsley root, raw onions and garlic are cut and browned in melted fat Cutting and freezing of green beans and dill leaves is performed. The above-mentioned ingredients are mixed with sugar, culinary salt and hot black pepper under oxygen-free conditions to produce the garnish. Mutton is sliced and fried in tallow. Mutton, garnish and plum puree are packed with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
