FIELD: food industry.
SUBSTANCE: the suggested innovation deals with preparing the recipe components, cutting, larding and frying goose meat in grease, chopping and freezing new red cabbage and onions to mix them at oxygen-free technique to obtain the garnish. Juniper should be grated, wheat flour should be fried in grease to mix juniper, wheat flour, dry red wine, bone broth, acetic acid, sugar and common salt to obtain the sauce. Goose meat, the garnish and the sauce should be packed followed by sealing and sterilization. This enables to widen the quantity of technical means and dishes applied for manufacturing new canned food that enable to increase its digestibility. The digestibility of canned food corresponds to 11.9·104, and that of the dish applied to manufacture the canned food - 8.8·104.
EFFECT: higher efficiency of manufacturing.
