FIELD: food industry.
SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef cutting and chopping. The listed ingredients are mixed with table salt and hot black pepper to obtain a cutlet mass and the last is formed to obtain collops. White roots and onions are cut, blanched and strained. Greens are cut and frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted fat. White roots, raw onions, green peas, evens, wheat flour, milk, white dry wine, sugar, salt, citric acid, hot black pepper and bay leaf are mixed under oxygen-free conditions. The collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index of the preserve is equal to 1.3·105.
EFFECT: enhanced preserve digestibility.
