FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food due to preparing the recipe components: cutting, frying in vegetable oil carrots, parsley root and onions; cutting and blanching potatoes and the Swedish turnip; chopping and freezing new white head cabbage, cutting fish fillet and the gourd followed by frying wheat flour and grating the garlic and a part of carrots, parsley root and onions. Then one should mix the ungrated part of carrots, parsley root and onions, potatoes, the Swedish turnip and white head cabbage at oxygen-free technique to obtain the garnish. Then it is necessary to mix the grated part of carrots, parsley root and onions, garlic, wheat flour with sour cream, tomato paste, fish broth, sugar, common salt, 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.
