FIELD: food processing industry.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt butter, and pulping; tongue scalding, flaying, and cutting; wheat flour sautéing. Carrot, parsley root, onion, and wheat flour are blended with bone broth, tomato paste, sugar, table salt, black pepper, and bay leaf to produce souse. Tongue, cabbage and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
