FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by potatoes cutting and blanching, turnip-rooted cabbage and red cabbage cutting and freezing, fresh green peas freezing, wheat flour browning and mixing of listed components with sour cream, acetic acid, sugar, salt, calcium acetate, hot black pepper and bay 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.
