FIELD: food industry.
SUBSTANCE: the innovation deals with the technology for manufacturing fish-vegetable canned food. The suggested canned food should be prepared due to cutting and freezing new white cabbage, blanching fresh edible boletus, cutting, blanching and grating white culinary roots, cutting fish filet and grating the onions followed by heating wheat flour in melted butter. Then one should mix at oxygen-free access the cabbage and boletus to obtain the garnish. Then it is necessary to mix white culinary roots, onions, wheat flour, melted butter, dry white wine with fish broth, 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.
