FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing canned food based upon hydrobionts. It is necessary to prepare all recipe components, cut and freeze fresh white head cabbage, cut and fry onions in melted butter, cut squid fillet, pork and lard, cut parsley greens. Rice should be cooked up to a 2-fold increase of its mass. The above-mentioned components should be mixed at oxygen-free technique with hen eggs, common salt and hot black pepper to obtain the stuffing followed by forming it into squids' carcasses. Wheat flour should be fried in melted butter to be mixed then with sour cream, fish broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. Squids carcasses and the sauce should be packed, 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.
