FIELD: food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned food. The suggested canned food should be manufactured due to chopping and blanching potatoes; cutting and freezing tomatoes and new white cabbage; and, also, cutting and frying in melted butter carrots, parsley root and onions; boiling cereals up to semi-finished condition, cutting skinned fish fillet and greens. Then one should mix the above-mentioned components at oxygen-free technique with common salt, hot black pepper and laurel leaf followed by packing the obtained mixture with fish broth with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency.
