FIELD: canned food industry, in particular, process for producing of canned home-made fish.
SUBSTANCE: method involves cutting and slightly frying bulb onion in vegetable oil; cutting and blanching garlic; cutting and freezing beans and greens of parsley and thyme; mixing said components, without oxygen access, with dry white wine, tomato paste, edible salt, citric acid and Jamaica pepper; cutting carp fillet; packaging resulted mixture, fish and bouillon; pressurizing and sterilizing.
EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.
