FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes wheat bread soaking in milk and chopping; beef chopping; blending of abovementioned components with table salt and black pepper to produce mince; onion cutting, roasting in melt fat and partially pulping; part of hen egg cooking, shelling, and cutting; parsley green cutting; blending of unpulped part of onion, cut eggs and parsley green to produce mince; fresh white cabbage shredding and freezing; carrot and parsley root cutting, roasting in melt fat, and pulping; wheat flour sautéing. Cutlet mass and mince are layered, rolled, while greasing with rest part of eggs, breaded in wheat crumbs and roasted to produce rolls. Carrot, parsley root, pulped onion, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Rolls, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
