FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food due to freezing and defrosting the leaves of new white head cabbage at oxygen-free technique, cutting fish fillet, boiling rice, boiling, shelling and cutting hen eggs, cutting and frying onions in vegetable oil, mixing fish fillet, rice, hen eggs, onions and common salt to obtain the stuffing and forming it into cabbage leaves to obtain the goloubets followed by frying wheat flour in vegetable oil and mixing it with sour cream, fish broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack goloubets and the sauce at the preset ratio of components to be sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
