FIELD: canned food industry.
SUBSTANCE: method involves preparing canned food by bringing bone bouillon to the boil; introducing portion of wheat flour therein; cooling to temperature of 75-80 C; introducing remaining portion of wheat flour and eggs for producing of dough; forming dough and blanching for producing of galushky; cutting carrot, parsley root and bulb onion and slightly frying in melted fat; blanching and cutting beetroots; cutting and blanching potato; shredding and freezing fresh cabbage; cutting goose meat and greens; mixing mentioned components, without oxygen access, with sour cream, tomato pulp, acetic acid, sugar, edible salt, black bitter pepper and laurel leaf; packaging resultant mixture and remaining portion of bone bouillon; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
