FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: blanching and grating the onions; frosting and chopping greens; chopping the fish sirloin. The said components are mixed with the wheat flour, butter, fish broth, sodium chloride, the black bitter pepper and the bay leaf. Simultaneously, potatoes and carrots are cut and blanched; the fresh green peas are frosted. Potato, carrot and green peas and the produced mixture are packed at the specified component ratio.
EFFECT: tinned food has improved assimilability.
