FIELD: food industry.
SUBSTANCE: the present innovation deals with preparing the recipe components due to chopping, freezing and reducing new white head cabbage upon a chopper, cutting and simultaneous frying onions and lard to be reduced then upon a chopper followed by frying in vegetable oil the skinned fish fillet and reducing it upon a chopper with the greens and mixing the components mentioned with fish broth, tomato paste and common salt and a CO2-extract of the preset micromycete type biomass. Then it is necessary to pack the mixture obtained at the preset ratio of components into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility.
EFFECT: higher efficiency.
41 cl
