FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The canned food is prepared by boiling, shelling and cutting a part of chicken eggs, cutting and browning onions in melted butter, dip blanching and mashing garlic, and mixing the above ingredients with a part of wheat crumbs, salt and black hot pepper to obtain a smooth mass, mincing deskinned pollock fillet and fat and their mixing with the other part of chicken eggs and salt to obtain minced mass, moulding and blending with the smooth mass, wetting in liaison, flouring with the remaining part of wheat crumbs and frying in melted butter to obtain final minced products, dip blanching and cutting beetroots, cutting and freezing runner beans and mixing, without access of oxygen, beetroots, runner beans and salt to obtain garnish, packing the minced products, garnish and melted butter in the specified ratio of ingredients, sealing and sterilisation.
EFFECT: production of tinned food which has improved digestibility.
