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