FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes pork cutting and roasting; chestnut boiling in salt water, peeling and cutting; carrot and onion cutting and roasting in melt fat; fresh red cabbage shredding and slow freezing; apple cutting. Chestnut, carrot, onion, cabbage, and apple are blended in oxygen-free atmosphere to produce garnish. Raspberry juice, bone broth, acetic acid, starch, sugar color, table salt, clove, black pepper, and bay leaf are blended to produce souse. Pork, garnish and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
