FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and freezing spring onions, blanching and grating beetroots and horseradishes, mixing the said ingredients with acetic acid, sugar, table salt, calcium acetate and black pepper without oxygen access, meat cutting and frying in melted fat, packing the meat, obtained mixture and bone broth in the predefined ratio of ingredients, sealing and sterilisation.
EFFECT: enhanced digestibility.
