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