FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes formula component preparation, namely meat cutting and roasting; fresh white cabbage shredding and freezing; carrot, white roots and onion cutting, roasting in melt fat and partial pulping; wheat flour sautéing. Cabbage and unpulped parts of carrot, white roots, and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots, and onion, wheat flour, bone broth, acetic acid, sugar, tomato paste, table salt, and black pepper, and bay leaf are blended to produce souse. Meat, garnish, and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
