FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting, blanching and reducing brown onions, parsley root, cucumbers and garlic upon a chopper; freezing and reducing green onions and dill greens upon a chopper; boiling kvas; reducing pike fillet upon a chopper. The above-mentioned components should be mixed with sour cream, fish broth, common salt and CO2-extracts of the preset micromycete type biomass, hot black pepper and laurel leaf to pack the mixture obtained into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food out of the known culinary dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 1.5·105 up to 1.8·105.
EFFECT: higher efficiency of manufacturing.
