FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting, frying in melted butter and mincing skinned cod fillet, grating and sautéing garlic in melted butter, cutting, blanching and mincing tomatoes, freezing and mincing bunching onion and peppermint, mixing the above components with dry white wine, sake, lemon juice, table salt, and CO2 extracts of black pepper and red pepper, packing the obtained mix in aluminium tubes with the specified ratio of components, hermetic sealing and sterilisation.
EFFECT: canned food is of increased digestibility.
