FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Preserved food is cooked by white bread soaking in milk and chopping. Beef and pork are cut and chopped. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. Cutlet mass is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley roots and raw onions are cut, browned in melted fat and strained. Runner beans and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, runner beans, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and laurel leaves are mixed under oxygen-free conditions. Collops, obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: obtaining canned food with improved digestibility as compared to a similar dish.
