FIELD: canned goods from fish and vegetables.
SUBSTANCE: claimed method includes fresh cabbage cutting and freezing; squid fillet chopping; rice boiling up to double mass enhancing; onion cutting and roasting in vegetable oil. Abovementioned components are blended in oxygen-free atmosphere with hen eggs, bay leaf, black pepper and table salt to produce mince. Mince is formed. Parsley green is cut. Wheat flow is sautéed in melt butter and blended with sour cream, fish broth, tomato paste, table salt, black pepper, and bay leaf to produce souse. Formed mince and souse are pre-packed, sealed and sterilized to produce target product.
EFFECT: canned goods of increased digestion value.
