FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to freezing and defrosting the leaves of new white head cabbage at oxygen-free technique, cutting game meat, boiling, peeling and cutting chestnuts followed by mixing the above-mentioned components with sausage stuffing and forming it into cabbage leaves to obtain the goloubets followed by packing goloubets, dry white wine and bone broth at the preset ratio of components to be sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
