FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing mollusk-based canned food. It is necessary to prepare all recipe components. Then sea pecten's muscle should be cut followed by freezing and defrosting the leaves of new white head cabbage at oxygen-free technique, boiling rice up to a two-fold increase of its mass, cutting parsley greens, cutting and frying onions in melted butter, mixing the above-mentioned components with hen eggs, common salt and hot black pepper to obtain the stuffing and forming it into cabbage leaves to obtain the goloubets followed by frying wheat flour in melted butter and mixing it with sour cream, fish broth, common salt, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack goloubets and the sauce at the preset ratio of components to be sealed and sterilized to obtain the target product. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
