FIELD: food industry.
SUBSTANCE: the suggested canned food should be prepared due to cutting, frying in vegetable oil and partial grating carrots, parsley root and onions; cutting and blanching potatoes and the turnip; chopping and freezing new white cabbage, boiling, shelling and grating hen eggs, cutting fish fillet and the greens followed by frying wheat flour. Then one should mix the ungrated part of carrots, parsley root and onions, potatoes, the turnip, the greens and white cabbage at oxygen-free technique to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, hen eggs, wheat flour with sour cream, tomato paste, fish broth, sugar, common salt, citric acid, hot black pepper and laurel leaf to obtain the sauce. After that, one should fulfill packing procedures to pack fish fillet, garnish and sauce at the preset expenditure of components. This enables to obtain new canned food being of higher digestibility.
EFFECT: higher efficiency of manufacturing.
