| 摘要 |
FIELD: production of canned foods. ^ SUBSTANCE: method involves cutting and thermally processing in butter and rubbing carrot and bulb onion; rubbing potatoes; shredding, freezing and defrosting without oxygen access fresh cabbage; thermally processing wheat flour; mixing said components without oxygen access with meat farce, tomato paste, edible salt and bone soup; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of base products. |
