FIELD: food processing industry, in particular canned goods from by-products.
SUBSTANCE: claimed method includes formula component preparation; lights cutting and roasting in melt fat; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat, and partial pulping; garlic pulping; wheat flour sautéing. Cabbage and unpulped parts of carrot, parsley root, and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley root, and onion, garlic, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Lights, garnish and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
