FIELD: food industry.
SUBSTANCE: canned food is cooked by white bread soaking in drinking water and chopping, beef cutting and chopping, mixing of listed components with table salt and hot black pepper to obtain cutlet mass. It is formed to produce collops. After that white roots and raw onions are cut, blanched and strained, herbs are cut and frozen, fresh green peas are cut. Wheat flour is sauteed in melted butter. White roots, raw onions, green peas, herbs, wheat flour, egg yolks, milk, cream, sugar, salt, citric acid, nutmeg, hot black pepper and bay leaves are mixed under oxygen-free conditions. Collops, the resultant mixture and bone broth are packaged, vacuum-sealed 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.
