FIELD: food industry.
SUBSTANCE: the suggested canned food should be prepared due to cutting, heating in vegetable oil carrots, parsley root and onions; cutting, blanching potatoes and the Swedish turnip; chopping, freezing cabbage, and, also, boiling, shelling and grating hen eggs followed by cutting fish filet and marrow squashes and greens; grating the garlic and the part of carrots, parsley root and onions followed by heating wheat flour in the fat. At no oxygen access one should mix ungrated part of carrots, parsley root and onions, potatoes, the Swedish turnip, cabbage and marrow squash and greens to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, garlic, hen eggs, wheat flour with tomato paste, fish broth, sugar, common salt and citric acid, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
