FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting and blanching brown onions, parsley root and cucumbers; blanching and grating garlic; cutting and freezing green onions and dill greens; boiling kvas; cutting pike fillet. The above-mentioned components should be mixed at oxygen-free technique with sour cream, common salt, hot black pepper and laurel leaf to pack the mixture obtained and fish broth 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.
