| 摘要 |
FIELD: production of canned food. ^ SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in butter; blanching potato; blanching and cutting beet; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting smoked meat and greens; mixing said components without oxygen access with edible salt, tomato paste, black bitter pepper, red pepper, laurel leaf and bone soup; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of canned product. |
