FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food. The present innovation deals with cutting, breading in wheat flour and frying cod fillet in grease; chopping, frying in melted butter and partial grating the carrots, parsley root and onions, chopping and freezing new white head cabbage; frying the wheat flour in melted butter, cutting green onions and mixing at oxygen-free technique the ungrated parts of carrots, parsley root and onions, parsley root, green onions and white head cabbage to obtain the garnish. Then it is necessary to mix grated parts of carrots, parsley root and onions, wheat flour with fish broth, tomato paste, common salt, acetic acid, sugar, common salt, hot black pepper and laurel leaf to obtain the sauce followed by packing the cod fillet, garnish and sauce with subsequent sealing and sterilization. The innovation enables to obtain new canned food of higher digestibility.
EFFECT: higher efficiency.
