FIELD: food processing industry, in particular production of canned goods from fish and vegetables.
SUBSTANCE: claimed canned goods are produced by potato, turnip, celery root and part of parsley root cutting and blanching; fresh white cabbage shredding and freezing; part of carrot cutting and blanching; rest parts of carrot and parsley root cutting and roasting in vegetable oil followed by partial pulping thereof; onion cutting, partial roasting in vegetable oil and partial pulping of onion roasted part; fish fillet and pumpkin cutting; garlic pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, celery root, potato, turnip, cabbage and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots and onion, garlic, wheat flour are blended with tomato paste, fish broth, acetic acid, clove, cinnamon, black pepper and bay leaf to produce sauce. Then fish fillet, garnish and sauce are pre-packed, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
