FIELD: food processing industry, in particular canned goods from by-products.
SUBSTANCE: claimed method includes liver cutting, breading in wheat flour, and roasting in melt fat; fresh white cabbage shredding and freezing; onion cutting, roasting in melt fat, and pulping; wheat flour sautéing. Onion, wheat flour, sour cream, bone broth, tomato paste, table salt, black pepper, and bay leaf are blended to produce souse. Lever, cabbage and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
