METHOD OF CANNED FOOD PRODUCTION "GREEN BORSCH" Russian patent published in 2009 - IPC A23L1/39 A23L3/00 

FIELD: food production process.

SUBSTANCE: formulation ingredients are pre-processed according to the traditional technology. Chicken eggs are boiled, shelled and cut, carrots and parsley roots are cut and browned in melted fat. Potatoes are cut and blanched, beet-roots are blanched and cut. Spring onions and herbs are chopped and frozen, preferably - at a slow rate. Spinach and sorrel are frozen, preferably - at a slow rate and chopped. Wiener sausages are cut, beans are boiled until mass doubles. Wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with sour cream, acetic acid, sugar, culinary salt and hot black pepper and laurel leaves under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: enhanced digestibility.