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 and partially pulped. Carrot, parsley root and onion are partially pulped. Wheat flour is roasted. Cabbage, unpulped parts of carrot, parsley root, and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley root, onion, flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Chevon, garnish, and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
