FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Preserves are cooked by blanching and cutting beetroots, freezing fresh green peas, browning wheat flour and mixing of the listed components with sour cream, acetic acid, table salt, hot black pepper and bay leaf to obtain garnish, beef cutting, stuffing with garlic and salted pork fat and frying in melted beef fat, packing of beef, garnish and bone broth, sealing and sterilisation.
EFFECT: this allows expanding range of technical means and dishes used in manufacturing of canned food which ensure increase of its digestibility.
