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 pike perch fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain a mass. The mass is molded and mixed with the first 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. Beetroot is blanched and cut, runner beans are cut and frozen. Beetroot, runner beans and salt are mixed without oxygen access to obtain the garnish. The minced fish, garnish and melted butter are packed, sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.
