FIELD: food industry.
SUBSTANCE: the innovation in question deals with manufacturing fish-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, breading with the part of wheat flour, roasting in vegetable oil and reducing skinned fish fillet upon a roller, cutting, freezing and reducing new white cabbage upon a roller followed by frying the rest part of wheat flour, cutting and frying in vegetable oil and grating the carrots, parsley root and onions upon a roller. Then one should mix the above-mentioned components with fish broth, tomato paste, sugar, common salt, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish fillet, cabbage and gravy followed by sealing and sterilization. This enables to widen the number of technical means and dishes applied at manufacturing new canned food that increase their digestibility. Canned food digestibility corresponds to 10.5·104, and that of the dish applied for manufacturing canned food - 6.9·104.
EFFECT: higher efficiency.
