FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The canned food is prepared by boiling, peeling and chopping part of the chicken eggs formulated, cutting and sautéing in melted butter onions and blanching and straining garlic. 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, the stuffing is folded in. The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter to produce sichenik cutlets. Potatoes are sliced and fried in melted butter. Carrots are blanched and chopped. Fresh green peas are frozen. Wheat flour is sauteed in melted butter. The potatoes, carrots, green peas, wheat flour, sour cream, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: canned food has improved digestibility.
