FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes wheat bread soaking in milk and chopping; goat meat chopping; blending of abovementioned components with table salt and black pepper to produce mince; onion cutting, roasting in melt fat and partial pulping; part of hen egg cooking, shelling and cutting; parsley green cutting; blending unpulped onion, cut eggs and parsley green to produce mince; layering of cutlet mass and mince; rolling, greasing with rest part pf hen eggs, breading in wheat bread crumbs and roasting to produce rolls; fresh white cabbage shredding and freezing; carrot, parsley root, and rest part of onion cutting, roasting in melt fat, and pulping; wheat flour sautéing. Pulped onion, carrot, parsley root, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Rolls, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
