FIELD: canned food industry.
SUBSTANCE: method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, CO2-extract of black bitter pepper and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0102; CO2-extract of black bitter pepper 0.0102; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing.
EFFECT: improved organoleptical properties of canned product.
