METHOD FOR PRODUCING OF CANNED FOOD VEGETABLE SOUP WITH GROATS AND FISH

摘要

FIELD: production of canned concentrated first course dishes for the Navy offices. ^ SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in vegetable oil; cutting and blanching potatoes; shredding and freezing fresh cabbage; cooking groats in fish soup until mass increases by two times; cutting fish fillet; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper and laurel leaf; pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of resultant canned food as compared to prior art culinary dish.