FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes poultry meat cutting, greasing with sour cream, and roasting in melt fat; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, and roasting in melt fat; wheat flour sautéing. Cabbage carrot, parsley root, and onion are blended in oxygen-free atmosphere to produce garnish. Wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Poultry meat, garnish and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
