FIELD: food industry.
SUBSTANCE: invention relates to the production technology of meat and vegetable preserved food. The canned food is cooked by cutting and browning onions in melted butter, boiling to weight increase on 150% of millet, chopping rabbit meat. The listed components are mixed with drinking water and table salt to obtain cutlet mass. The mass is formed, coated with wheat white bredcrumbs and fried in melted fat to make cutlets. Carrots are blanched and chopped. Fresh green peas are frozen. The carrots, green peas and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
