FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. Canned food is cooked as follows: part of the chicken eggs formulated are boiled, peeled and chopped, raw onions are cut and sautéed in melted butter, garlic is blanched and strained; the above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Skin-off pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Potatoes are cut, blanched and strained. Beetroots are blanched and cut. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, beetroots, green peas, wheat flour, sour cream, sugar and culinary salt are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged at given ration of components, vacuum-sealed and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
