FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef, pork and pork fat oil, soaking white bread in drinking water and chopping it. The specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. The mass is formed, coated with wheat white breadcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the rest of raw onions are cut, browned in melted fat and strained. Sugar peas and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, grated part of raw onions, sugar peas, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: obtaining new canned food with improved digestibility as compared to a similar dish.
