FIELD: food production process.
SUBSTANCE: method of cans preparation consists of chopping and frying potatoes in melted fat, cutting and browning of potatoes in the melted fat, cutting and browning of carrots, parsley roots, onions and garlic in the melted fat, chopping and freezing of dill greens, freezing of fresh green peas. 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 cherry plum puree are packed, pressurised and sterilised.
EFFECT: enhanced digestibility.
