FIELD: food production process.
SUBSTANCE: canned food is cooked by part of raw onions cutting, blanching and chopping, beef and pork raw tallow cutting and chopping, wheat bread soaking in drinking water and chopping, mixing of listed components with table salt and hot black pepper to obtain cutlet mass, its forming, breading in white breadcrumbs and frying in melted fat to obtain cutlets. Carrots, parsley roots and rest of raw onions are cut, browned in melted fat and strained. Asparagus and herbs are cut and frozen, wheat flour is browned in melted fat. Carrots, parsley roots, grated part of raw onions, asparagus, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Herewith the components are used at given quantities.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
