FIELD: food industry.
SUBSTANCE: the suggested canned food should be prepared due to cutting, breading with the part of wheat flour, roasting in vegetable oil fish fillet, cutting and freezing new white cabbage 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 fried wheat flour, carrots, parsley root, onions, fish broth, tomato paste, sugar, common salt, hot black pepper and laurel leaf to obtain the sauce. After that, one should fulfill packing procedures to pack fish fillet, cabbage and sauce 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.
