FIELD: food-processing industry.
SUBSTANCE: method involves shredding and freezing fresh cabbage; cutting and slightly frying bulb onion in animal fat; rubbing cheese; cutting pork, gazelle-grouse meat, sausages and olives; mixing indicated components, without oxygen access, with tomato pulp, acetic acid, edible salt, CO2-extract of pyrolytic wood, black bitter pepper and fragrant pepper; packing resultant mixture in conjunction with bouillon; pressurizing and sterilizing.
EFFECT: wider range of novel canned foods having increased digestibility as compared to similar culinary dish.
