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 reducing the carrots, parsley root and onions; cutting, blanching and reducing potatoes and Swedish turnip; chopping and freezing new white cabbage; cutting fish filet and the gourd; heating wheat flour and grating the garlic and the parts of carrots, parsley root and onions. Then it is necessary to mix the ungrated parts of carrots, parsley root and onions, potatoes, Swedish turnip, cabbage and gourd at oxygen-free access to obtain the garnish. Moreover, it is necessary to mix grated part of carrots, parsley root and onions, garlic, wheat flour with 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 of 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.
