FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing fish-vegetable canned food due to preparing all the recipe components followed by cutting and frying brown onions and carrots in melted butter; freezing leek greens (preferably, slowly) to be reduced upon a chopper; the kernels of walnuts, meadow mushrooms, garlic, tamarinds, lemons, horse radishes, celery root and chilli should be blanched and grated. The fillet of smoked fish should be reduced upon a chopper. Hot black pepper, karri, Jamaica pepper, hot red pepper, ginger, laurel leaf, nutmeg and tarragon should be mixed and extracted with liquid carbon dioxide at obtaining the corresponding extract. The above-mentioned components should be mixed with wheat flour, lemon juice, dessert white wine, fish broth, tomato paste, citric acid, sugar, common salt and a CO2-extract of the preset micromycete type biomass. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization at obtaining the target product. The innovation enables to manufacture canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
41 cl
