FIELD: food processing industry, in particular canned goods from meat and vegetables.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot cutting, roasting in melt fat, and partially pulping; white root, and onion cutting, roasting in melt fat, and partially pulping; poultry meat and gardenstuff cutting; wheat flour sautéing. Cabbage, carrot, gardenstuff, and unpulped parts of white roots and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of white roots and onion, wheat flour, bone broth, dry white wine, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Poultry meat, garnish and souse are pre-packed in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
