FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food due to chopping and freezing new white head cabbage, cutting fish fillet, cutting and frying onions in vegetable oil, mixing the above-mentioned components at oxygen-free technique with hen eggs, common salt, basil, mustard and ginger to obtain the stuffing followed by its formation and breading in wheat dry bread and frying in vegetable oil to obtain the cutlets, mixing fish broth, tomato paste, acetic acid, sugar, common salt, cinnamon, nutmeg, hot black pepper and Jamaica pepper to obtain the sauce. Then one should pack the cutlets and the sauce at the preset ratio of components followed by sealing and sterilization. The innovation enables to manufacture new canned food being of higher digestibility.
EFFECT: higher efficiency of manufacturing.
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