FIELD: production of canned concentrates of first-course dinner dishes.
SUBSTANCE: method involves preparing receipt components; chopping sea scallop flesh and about half the receipt amount of bulb onion and mixing with eggs and edible salt for producing of farce; forming farce and frying in melted butter for producing of balls; blanching and cutting preliminarily prepared carrot and beetroot; cutting and blanching potato, parsley root and remaining part of bulb onion; shredding and freezing fresh cabbage; cutting preliminarily prepared greens; mixing above components, without oxygen access, with sour cream, tomato paste, edible acetic acid, sugar, edible salt, black bitter pepper and laurel leaf; packaging resultant mixture and fish soup; pressurizing and sterilizing for obtaining of base product.
EFFECT: improved digestion of resultant canned food as compared to similar culinary dish.
