FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes formula component preparation, namely beef cutting, forcing with carrot and speck, and roasting; fresh white cabbage shredding and freezing; carrot, white roots, and onion cutting, roasting in melt fat and pulping; wheat flour sautéing in melt butter. Carrot, white roots, onion, wheat flour, bone broth, tomato paste, table salt, and black pepper are blended to produce souse. Beef, cabbage, and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
