FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Preserves are prepared by soaking in drinking water and chopping wheat bread, cutting and chopping beef, mixing the listed components with table salt and black bitter pepper to obtain cutlet mass. Then the mass is formed to obtain collops, cut and browned in melted butter. Carrots, white roots, onions and leek are strained. Turnip is cut and blanched. French beans and herbs are cut and frozen. The fresh green peas are frosted. Wheat flour is sauteed in melted butter. Carrots, white roots, raw onions, leek, turnip, sugar beans, green peas, greens, wheat flour, milk, sugar, salt, citric acid, hot black pepper and bay leaf are mixed under oxygen-free conditions. The collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: obtaining canned food with improved digestibility as compared to a similar dish.
