FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The preserves are cooked by freezing and mincing green onion, blanching and mincing horse-radish, mincing rabbit flesh. The said components are mixed with bone broth, sugar, table salt, citric acid and CO2 extracts of the black bitter pepper and laurel leaf. Prepared mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: canned food has improved digestibility.
