FIELD: food processing industry.
SUBSTANCE: claimed method includes carrot blanching and cutting; white root cutting and blanching; fresh white cabbage and onion shredding and freezing; chicken meat cutting; wheat flour sautéing in melt butter; cepe blanching and pulping. Cabbage carrot, white roots, chicken meat, and onion are blended in oxygen-free atmosphere. Wheat flour, mushrooms, sour cream, hen eggs, lemon juice, bone broth, table salt, and black pepper are blended to produce souse. Mixture and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
