FIELD: production of canned goods from meat and vegetables.
SUBSTANCE: chevon is cut, forced with carrot and parsley root, and roasted. Fresh white cabbage is shredded and slowly frozen. Carrot is roasted in melt fat. Carrot, parsley root and onion are pulped. Wheat flour is roasted. Carrot, parsley root, onion, flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce souse. Chevon, cabbage, and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
