FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides cutting and joint browning onions, the vegetable pepper and salted pork fat; cutting and frosting the parsley, celery and dill greens; cutting and blanching potatoes; cutting the skinned cod sirloin; mixing the said components at the oxygen-free conditions with cream, sodium chloride and the black bitter pepper; packing the produced mixture and the fish broth, sealing and sterilisation.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
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