FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. Recipe components are prepared. Then a part of chicken eggs are boiled, shelled and cut. Onions are cut and sauteed in melted butter. Garlic, which has been prepared previously, 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 rockfish fillet and fat are minced, then mixed with the remaining chicken eggs and culinary salt to produce a cutlet mass. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, made from remaining chicken eggs, breaded in the wheat crumbs remaining and fried in melted butter. Prepared potatoes are sliced and fried in melted butter. Carrot is blanched and strained. Pre-processed runner beans are chopped and frozen (preferably at slow rate). Pre-processed wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with sour cream, sugar and culinary salt under oxygen-free conditions to produce the garnish. Sicheniks, garnish and melted butter are packaged, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
