FIELD: canned food industry.
SUBSTANCE: method involves cutting and chopping pork; cutting and slightly frying bulb onion in melted fat; cutting and freezing fresh cabbage and adding rice; mixing said components, without oxygen access, with wheat flour, tomato paste, edible salt, citric acid, caraway, and red hot pepper; packing resultant mixture and meat-and-bone soup; pressurizing and sterilizing.
EFFECT: wider range of canned foods having increased digestibility as compared to similar culinary dish.
