FIELD: food industry.
SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, meat cutting and chopping. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white bredcrumbs and fried in melted butter to make collops. Onions are cut and sauteed in melted butter. French beans and herbs are cut and frozen. Wheat flour is sauteed in melted butter. Raw onions, French beans, herbs, wheat flour, "Yuzhny" sauce and culinary salt are mixed under oxygen-free conditions. Collops, resultant mixture and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: increased outcome of canned food with increased digestibility, canned food digestibility index is 12,8·104.
