METHOD FOR MANUFACTURING CANNED FOOD "FISH SOLYANKA" Russian patent published in 2006 - IPC A23L1/212 A23L1/325 

FIELD: food industry, canned food production.

SUBSTANCE: one should prepare formula components: boiling the heads of sturgeon fish in water at broth separation, their finishing at separating meat and cartilages, boiling cartilages till their complete softening followed by reducing fish meat and cartilages, cutting and freezing cabbage, cutting and stewing onions and carrots in vegetable oil. One should mix up fish meat and cartilages of sturgeon fish heads, cabbage, onions, sugar, salt, tomato paste, vegetable oil, broth obtained after boiling the heads of sturgeon fish, black pepper, Jamaica pepper, clove and cinnamon at heating up to 70-75° C at no oxygen supply. The mixture obtained should be mixed with laurel at certain expenditure of components. This provides prolonged terms for storage period and increased digestibility of the target product.

EFFECT: higher efficiency.