FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes rabbit meat cutting, greasing with sour cream, and roasting in melt butter; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting and roasting in melt butter; wheat flour sautéing. Cabbage, carrot, parsley root and onion, are blended in oxygen-free atmosphere to produce garnish. Wheat flour, bone broth, tomato paste, acetic acid, sugar, 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.
