FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. Proposed preserve preparation process is as follows: part of the chicken eggs formulated are boiled, peeled and chopped, 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 haddock 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. Apples are cut and fried in melted butter. Tomatoes are cut and blanched. Beetroot are blanched and cut. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The apples, tomatoes, beetroots, green peas, wheat flour, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged at specified ratio of components, vacuum-sealed and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
