FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to preparing all the recipe components, cutting meat and pork smoke products to be mixed with breading rusks, common salt and hot black pepper to obtain the stuffing. One should freeze and defrost at oxygen-free technique the leaves of new white head cabbage to form then the stuffing in leaves to obtain the garnish. One should cut and fry goose meat in grease, to be mixed with table white wine, bone broth, common salt and hot black pepper to obtain the sauce. The obtained goose meat, garnish and sauce should be packed, sealed and sterilized. This widens the quantity of technical means and dishes applied at obtaining new canned food that enable to increase its digestibility. The digestibility of canned food corresponds to 1.7·105, and that of the dish applied to manufacture the canned food - 1.5·105.
EFFECT: higher efficiency of manufacturing.
