FIELD: food industry.
SUBSTANCE: preserve production process includes the following activities: chopping and browning in melted fat carrots and leek, slicing and blanching potatoes, vegetable marrows and parsley roots, cutting and freezing beetroot tops and greens, cutting goose hog products, boiling beans till double increase of weight, mixing the above-mentioned ingredients with sour cream, tomato paste, acetic acid, culinary salt, hot black pepper and bay leaf under oxygen-free conditions, packaging the obtained mix and bone broth, vacuum sealing and sterilisation.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
