FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Proposed method of obtaining meat and vegetable preserves involves cutting, browning in the melted fat and gritting of carrots, parsley roots, celery and onion; cutting and blanching beetroot; freezing fresh green peas; browning in the melted fat wheat flour and mixing of the listed components without oxygen access with milk, tomato paste, acetic acid, sugar, table salt and black bitter pepper to prepare garnish; cutting, larding salt pork and frying in the melted fat beef; packing beef, garnish and bone broth, sealing and sterilising.
EFFECT: this invention allows to manufacture new canned food having higher digestibility as compared to similar culinary dish.
