FIELD: food processing industry.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; white root cutting, blanching and pulping; carrot blanching and pulping; onion pulping; tongue scalding, flaying, and cutting; wheat flour sautéing in melt butter. Carrot, white roots, onion, wheat flour, bone broth, table salt and black pepper are blended to produce souse. Tongue, cabbage and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
