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; onion cutting, roasting in melt fat and partially pulping; blending of wheat bread, meat, unpulped part of onion, table salt, and black pepper to produce mince; forming thereof, breading in wheat crumbs and roasting in melt fat to produce meat balls; fresh white cabbage shredding and freezing; carrot, white root, leek, and paprika cutting, roasting in melt fat and pulping; wheat flour sautéing. Carrot, white root, pulped onion, leek, paprika, wheat flour, bone broth, tomato paste, dry red wine, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Meat balls, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
