FIELD: food industry, canned food industry.
SUBSTANCE: the method deals with chopping and freezing new white head cabbage, cutting, frying in melted butter and grating white culinary roots and onions, cutting poultry meat and the greens, frying wheat flour in melted butter followed by mixing the cabbage and the greens at oxygen-free technique to obtain the garnish and mixing white culinary roots, onions, wheat flour with bone broth, dry white wine, common salt, citric acid, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack poultry meat, the garnish and the sauce followed by sealing and sterilization. The innovation enables to manufacture new canned food being of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
