FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes wheat bread soaking in milk and chopping; meat and onion chopping; blending of abovementioned components with table salt, and black pepper to produce mince; forming thereof; breading in wheat flour and roasting in melt fat to produce quenelles; fresh white cabbage shredding and freezing; wheat flour sautéing. Wheat flour, sour cream, bone broth, table salt, black pepper, and bay leaf are blended to produce souse. Quenelles, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
