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 red cabbage at oxygen-free technique, cutting cooked sausage, wheat bread, preferably dry, should be wetted in drinking water for further cutting followed by mixing the above-mentioned components with hen eggs, table mustard, acetic acid and common salt to obtain the stuffing and forming it into red cabbage leaves to obtain the goloubets. One should cut and roast lard to mix it with apple puree, common salt and drinking water. Goloubets and the mixture obtained should be packed, sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
