FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food. The present innovation deals with preparing the recipe components: cutting and blanching potatoes, turnip, celery root and the part of parsley root; chopping and freezing new white head cabbage, blanching and cutting the part of carrots, cutting and heating in vegetable oil the rest parts of carrots and parsley root and their partial grating. Then comes cutting, partial frying in vegetable oil and partial grating of fried part of onions followed by cutting skinned fish fillet and marrows, grating the garlic, frying the wheat flour and mixing at oxygen-free technique the ungrated parts of carrots, parsley root and onions, celery root, potatoes, turnip, marrows and white head cabbage to obtain the garnish. Then it is necessary to mix grated parts of carrots, parsley root and onions, garlic, wheat flour with fish broth, tomato paste, common salt, acetic acid, sugar, clove, hot black pepper and laurel leaf to obtain the sauce followed by packing the fish fillet, garnish and sauce with subsequent sealing and sterilization at the preset expenditure of components. The innovation enables to obtain new canned food of higher digestibility.
EFFECT: higher efficiency.
