FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: 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. The said components are mixed at the oxygen-free conditions with milk, sodium chloride and the black bitter pepper. The produced mixture and the fish broth are packed at the specified component ratio.
EFFECT: tinned food has improved assimilability.
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