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 red 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. Potatoes are cut, strained and blanched, marrows are cut and blanched, fresh green peas are frozen. The remaining part of wheat flour is browned in melted butter; potatoes, marrows, green peas, wheat flour, milk, sugar and salt are mixed without oxygen access to obtain the garnish. The final products, garnish and melted butter are packed, sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility.
