FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. Proposed preserve preparation method envisages the following operations. Recipe components are prepared according to traditional technology. 5/33 of total formulated amount of chicken eggs are boiled, peeled and cut. Prepared raw onions are cut and sautéed in melted butter. Prepared garlic is blanched and strained. The above-mentioned ingredients are mixed with approximately 1/10 of the total formulated amount of wheat crumbs, culinary salt and hot black pepper for a homogenous farce formation. Prepared skin-off haddock fillet and pork fat are minced and mixed with approximately 8/33 of total formulated amount of chicken eggs and salt to obtain cutlet mass. The mass is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, obtained from chicken eggs remaining. The pieces of minced fish are floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. Prepared potatoes are sliced and fried in melted butter. Prepared carrots and parsley roots are cut and browned in melted butter. Prepared prunes are cut and blanched. Pre-processed fresh green peas are frozen, preferably - at a slow rate. The above-mentioned ingredients are mixed with sugar and culinary salt under oxygen-free conditions to produce the garnish. Sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: production of tinned food which has improved digestibility.
