FIELD: food production process.
SUBSTANCE: canned food is cooked by boiling, shelling and cutting chicken eggs, cutting and browning onions in melted butter, blanching and straining garlic. The listed ingredients are mixed with a part of wheat crumbs, salt and black pepper to obtain the smooth mass. Deskinned pollock fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain a mass, which is then molded and mixed with the above mass. The pieces of minced fish are wetted in liaison, floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. Carrots are blanched and cut, fresh green peas are frozen, wheat flour is browned in melted butter. Carrots, green peas, wheat flour, sugar and salt are mixed without oxygen access to obtain the garnish. After packing the minced fish, garnish and melted butter, the product is sealed and sterilised.
EFFECT: Expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.
