FIELD: food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting skinned fish filet, leek, greens and pickled cucumbers followed by mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and fish broth at certain quantitative ratios followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
