FIELD: food production process.
SUBSTANCE: canned food is cooked by potatoes cutting and frying in melted fat, carrots, parsley root, raw onions and garlic cutting and browning in melted fat, prunes blanching and cutting, coriander leaves cutting and freezing, fresh green peas freezing, mixing of listed components with sugar, table salt and hot black pepper under oxygen-free conditions to obtain garnish, mutton cutting and frying in melted fat, mutton, garnish and cherry plum puree packing, sealing and sterilisation.
EFFECT: expands arsenal of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
