FIELD: food industry.
SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food due to preparing necessary components due to cutting, heating in melted butter and grating the part of carrots, the part of parsley root and the part of onions; cutting, blanching and reducing potatoes and the turnip; chopping and freezing new white cabbage; cutting fish filet and heating wheat flour. Then it is necessary to mix the ungrated parts of carrots, parsley root and onions, potatoes, turnip and cabbage at oxygen-free access to obtain the garnish. Then it is necessary to mix grated parts of carrots, parsley root and onions, wheat flour, sour cream, tomato paste on conversion to 30%-one, fish broth, sugar, common salt, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy into certain packaging followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
