FIELD: food processing industry, in particular production of canned goods from fish and vegetables.
SUBSTANCE: claimed canned goods are produced by carrot, parsley root and onion cutting and roasting in vegetable oil; potato and turnip cutting and blanching; fresh white cabbage shredding and freezing; hen eggs boiling, peeling, and pulping; fish fillet, pumpkin and gardenstuff cutting; garlic and parts of carrot, parsley root, and onion pulping; wheat flour sautéing. Non-pulped parts of carrot, parsley root and onion, potato, turnip, cabbage, gardenstuff, and pumpkin are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley roots and onion, garlic, eggs, wheat flour are blended with tomato paste, fish broth, sugar, table salt, citric acid, 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.
