FIELD: food-processing industry.
SUBSTANCE: method involves cutting and slightly frying mutton in melted fat; cutting and slightly frying bulb onion in melted fat; shredding and freezing fresh cabbage; cutting and freezing pears; slightly frying wheat flour; mixing said components, without oxygen access, with sour cream, edible salt, acetic acid, black bitter pepper and laurel leaf; packing resultant mixture and bone soup; pressurizing and sterilizing at predetermined component ratio.
EFFECT: increased digestibility of canned food.
