FIELD: food industry.
SUBSTANCE: canned food is cooked by potatoes and turnip cutting and blanching, sorrel and parsley leaves cutting and freezing, rabbit meat and tongue cutting. The ingredients above-mentioned are mixed with culinary salt and calcium ascorbate under oxygen-free conditions. The obtained mixture and sour cream are packed, pressurised and sterilised. Components are used in mentioned quantity.
EFFECT: method provides expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
