FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food according to the following technique: one should freeze and reduce sorrel, boil, shell and cut hen eggs into slices, roast in melted butter and reduce onions, cut green part of dill, reduce fillet of carp. The above-mentioned components should be mixed at oxygen-free access with fish broth, common salt, hot black pepper and laurel leaf. The obtained mixture should be packed followed by sealing and sterilization. The innovation suggested enables to obtain canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of production.
