FIELD: canned goods from shellfish and vegetables.
SUBSTANCE: claimed method includes sea scallop muscle chopping; rice boiling up to double mass enhancing; onion cutting and roasting in vegetable oil; parsley green cutting. Abovementioned components are blended with hen eggs, black pepper and table salt to produce mince. Leaves of fresh white cabbage are frozen and thawed in oxygen-free atmosphere. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Wheat flow is sautéed in melt butter and blended with sour cream, fish broth, tomato paste, table salt, black pepper, and bay leaf to produce souse. Stuffed cabbage leaves and souse are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
