FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by blanching and chopping part of raw onions, beef, pork and beef raw tallow cutting and chopping. White bread is soaked in drinking water and chopped. The specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then cutlet mass is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the remaining part of onions are cut, browned in melted fat and strained. Potherbs are cut and frozen. Fresh green peas are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, grated part of raw onions, green 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.
