FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes wheat bread soaking in milk and chopping; meat chopping; blending of abovementioned components with table salt and black pepper to cutlet mass; onion cutting, roasting in melt fat and partially pulping; hen egg cooking, shelling, and cutting; parsley green cutting; blending of unpulped part of onion, hen 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. Mince is formed into cutlet mass, breaded in wheat crumbs and roasted in melt fat to produce zrazy. Carrot, parsley root, pulped onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Zrazy, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
