FIELD: food industry.
SUBSTANCE: it is necessary to prepare all the components: one should cut skinned fish fillet, bread it in wheat flour and roast in vegetable oil; new white cabbage should be chopped and frozen; onions should be cut and fried in vegetable oil. Then one should mix cabbage, onions, common salt and hot black pepper to obtain garnish. Then fish fillet, garnish and fish broth should be packed followed by sealing and sterilization. This widens the number of technical means and dishes applied at manufacturing new canned food types that enable to increase their digestibility. Canned food digestibility corresponds to 13.1·104, that of the dish applied for manufacturing canned food - 9.9·104.
EFFECT: higher efficiency of manufacturing.
