FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot, white root, and onion cutting, roasting in melt fat and pulping; poultry meat and gardenstuff cutting; wheat flour sautéing. Cabbage and gardenstuff are blended in oxygen-free atmosphere to produce garnish. Carrot, white root, onion, wheat flour, bone broth, tomato paste, 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.
