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 partial pulping; wheat flour sautéing. Cabbage and unpulped parts of carrot, parsley root, and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley root, and onion, wheat flour, bone broth, tomato paste, acetic acid sugar, table salt, black pepper, and bay leaf are blended to produce souse. Mutton, garnish, and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
