FIELD: food-processing industry, in particular, production of canned foods.
SUBSTANCE: method involves shredding and freezing fresh cabbage; cutting and blanching potato; cutting and slightly frying carrot, bulb onion and roots of parsley and celery in clarified butter; cutting duck meat and salted cucumbers; mixing indicated components, without oxygen access, with cucumber brine, edible salt, black bitter pepper, and laurel leaf; packing resultant mixture and bone bouillon; pressurizing and sterilizing.
EFFECT: wider range of canned foods having improved digestibility in comparison with similar culinary dishes.
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