FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food. It is necessary to prepare all the recipe components, wheat bread should be soaked in milk and cut then, the prepared skinned fish fillet should be cut, a part of onions should be chopped. Then the above-mentioned components should be mixed with hens' eggs, common salt and hot black pepper to obtain the stuffing and form quenelles. New white head cabbage should be chopped and frozen, carrots, parsley b root and the rest part of onions should be cut and fried in vegetable oil and grated, wheat flour should be fried. One should mix carrots, parsley root, grated part of onions, wheat flour, fish broth, tomato paste, common salt, sugar, hot black pepper and laurel leaf to obtain the sauce. Quenelles, white head cabbage and sauce should be packed at corresponding expenditure of components, sealed and sterilized. The innovation enables to widen the quantity of technical means applied at manufacturing canned food being of higher digestibility. The digestibility of pilot product corresponds to 10.9·104, and that of a control one - 7.7·104.
EFFECT: higher efficiency.
