FIELD: food processing industry, in particular conserving of fish and sea foods.
SUBSTANCE: claimed method includes raw material preparation, handling, brining, packing into cans and addition of natural food-grade smoking flavoring or vegetable oil and natural food-grade smoking flavoring. Then cans are sealed, fed in autoclave for 5-40 min at temperature over 100°C and cooled under pressure of 0.2 MPa. Further canned goods are held during 14 days for aging, wherein after 7 days cans are overturned on 180°. Natural food-grade smoking flavoring is introduced in amount of 0.3-0.9 % based on mass of raw materials, and as raw materials fish or sea foods are used.
EFFECT: enhanced assortment of fish products; product with improved organoleptic characteristics, prolonged storage time and low content of polycyclic hydrocarbons; accelerated method for canned food production; decreased energy consumption.
3 ex
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