FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to freezing and slow defrosting the leaves of savoy cabbage at oxygen-free technique, cutting mutton meat, cutting and roasting onions and garlic in vegetable oil, roasting rice in vegetable oil, blanching raisin and cutting dill greens followed by mixing the above-mentioned components with hen eggs, common salt, thyme, basil and hot black pepper to obtain the stuffing and forming it into cabbage leaves to obtain the goloubets. One should mix sour cream, bone broth, tomato paste, common salt and starch to obtain the sauce. Goloubets and sauce should be packed, sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
