FIELD: food industry.
SUBSTANCE: white cabbage is cut and frozen. Soya texturate is soaked in melted butter until its mass is four time increased. Specified components are mixed without oxygen access with hen's eggs, semolina, breadcrumbs and table salt. This mixture is packed as well as milk with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
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