FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food due to freezing and defrosting the leaves of new white head cabbage at oxygen-free technique, boiling, shelling and cutting hen eggs, cutting and frying mushrooms in melted butter, soaking in milk and cutting wheat bread, cutting fresh and smoked meat and mixing bread, hen eggs, mushrooms, wheat dry bread, common salt and hot black pepper to obtain the stuffing and forming it into cabbage leaves to obtain the goloubets. Then it is necessary to pack goloubets, potatoes and bone broth to be sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
