FIELD: food production process.
SUBSTANCE: canned food is cooked by apples cutting and blanching, tomatoes cutting and blanching, beet-roots blanching and cutting, fresh green peas freezing, wheat flour browning and mixing of listed components with sour cream, acetic acid, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions to obtain garnish, beef cutting, stuffing with garlic and salted pork fat and frying in melted fat, packing of beef, garnish and bone broth, sealing and sterilisation.
EFFECT: preserves possess better digestibility comparing to similar dishes.
