FIELD: food industry.
SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef and pork 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 fat to make collops. Carrots, parsley root and raw onions are cut, browned in melted fat and strained. French beans and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, French beans, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and laurel leaves are mixed under oxygen-free conditions. Collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: increased outcome of canned food with increased digestibility, canned food digestibility index is 2,2·105.
