FIELD: food industry.
SUBSTANCE: the suggested canned food should be prepared due to cutting, heating in melted butter and reducing carrots, parsley root and onions upon a roller; cutting, blanching and reducing potatoes and the Swedish turnip upon a roller; chopping, freezing and reducing the cabbage upon a roller; cutting fish filet and marrow squashes; 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 to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, garlic, wheat flour with sour cream, tomato paste, fish broth, sugar, common salt and CO2-extracts of 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.
