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 part of 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; carrot, white root, leek, paprika, and rest onion cutting, roasting in melt fat and pulping; wheat flour sautéing. Carrot, white roots, leek, pulped onion, paprika, wheat flour, bone broth, tomato paste, dry red wine, sugar, table salt, black pepper, bayberry, 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.
