FIELD: food industry, canned food industry.
SUBSTANCE: the suggested innovation deals with the technology for manufacturing fish-vegetable canned food due to preparing the recipe components: cutting and reducing the skinned fish fillet, onions and the greens upon a chopper and mixing them with common salt and hot black pepper to obtain the stuffing followed by its forming, milk and hen eggs should be mixed to soak schnitzels in the mixture obtained followed by breading them in wheat rusks and frying in vegetable oil; chopping and freezing new white head cabbage and mixing it with common salt to obtain the garnish followed by packing schnitzels, garnish and vegetable oil with subsequent sealing and sterilization. The innovation enables to widen the quantity of technical means and dishes applied at manufacturing fish-vegetable canned food that helps to increase their digestibility. Digestibility of caned food corresponds to 10.4·104, and that of a dish applied for manufacturing the canned food - 8.4·104.
EFFECT: higher efficiency.
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