FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes pork cutting, forcing with carrot and parsley root, and roasting; fresh white cabbage shredding and slow freezing; carrot roasting in melt fat, and partial pulping; parsley root and onion partial 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, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Pork, garnish and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
