FIELD: food processing industry.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; parsley root cutting, blanching and pulping; carrot blanching and pulping; onion and horseradish pulping; tongue scalding, flaying, and cutting; wheat flour sautéing. Carrot, parsley root, onion, horseradish, and wheat flour are blended with sour cream, bone broth, 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.
