FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; white root and onion cutting, roasting in melt butter and pulping; rabbit meat and gardenstuff cutting; wheat flour sautéing in melt butter. Cabbage and gardenstuff are blended in oxygen-free atmosphere to produce garnish. White roots, onion, wheat flour, bone broth, dry white wine, citric acid, table salt, black pepper, and bay leaf are blended to produce souse. Rabbit meat, garnish and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
