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; part of white root and onion pulping; rabbit meat and gardenstuff cutting; wheat flour sautéing in melt fat. Cabbage, carrot, unpulped parts of white roots and onion, and gardenstuff are blended in oxygen-free atmosphere to produce garnish. Pulped parts of white root and onion, wheat flour, bone broth, dry white wine, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Rabbit meat, garnish and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
