FIELD: food industry, canned food.
SUBSTANCE: it is necessary to cut and blanch potatoes, cut skinned fish fillet and pickled cucumbers, fry wheat flour in butter followed by chopping and freezing new white cabbage, cutting and frying onions in butter. The above-mentioned components should be mixed with breading rusk, fish broth, tomato paste, acetic acid, sugar, common salt, hot black pepper, clove and laurel leaf to obtain the sauce. The fish-vegetable mixture obtained and the sauce should be packed followed by sealing and sterilization. The present innovation enables to obtain new canned food being of higher digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
