FIELD: producing of canned fish-and-vegetable goods.
SUBSTANCE: canned goods are prepared by cutting and chopping of skinned fish fillet and soaked in milk wheat bread; blending thereof with table salt and black pepper to produce fish mince; shredding and freezing of white cabbage; onion cutting followed by roasting in vegetable oil, and blending thereof in oxygen-free atmosphere with lactic acid, table salt and black pepper to produce vegetable mince. Minces are formed in rolls, breaded and roasted in vegetable oil. Wheat flour is roasted and blended with sour cream, vegetable oil, table salt, black pepper and fish broth to produce sauce. Obtained mixture is cooked for 25-30 min and strained to obtain sauce. Rolls and sauce are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.
