FIELD: food production technology.
SUBSTANCE: tinned food is produced by cutting carrots, onions and leek, browning them in melted butter and mincing, cutting, blanching and mincing potatoes and parsley root, freezing and mincing sorrel and greens, mincing fish fillet. Then said components are mixed with sour cream, fish broth, salt and CO2 extracts of specified micromycetes biomass, black pepper and laurel leaf. Resulting mixture is packed into aluminium tubes, pressurised and sterilised.
EFFECT: improved assimilability compared to similar culinary dish.
41 cl
