FIELD: food processing industry, in particular canned goods from by-products.
SUBSTANCE: claimed method includes liver cutting and roasting; fresh white cabbage shredding and freezing; onion cutting and roasting in melt fat; wheat flour sautéing in melt fat. Onion, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, cinnamon, nutmeg, pimento, and bay leaf are blended to produce souse. Liver, cabbage and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
