FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, calamary meat and skin-off fish fillet chopping, the listed components mixing with chicken eggs, part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in bread crumbs and frying in vegetable oil to produce collops, cutting and sauteing in vegetable oil carrots, bulb onions and white vegetables, fresh white cabbages shredding and freezing, sunflower flour pouring with fish broth and maintenance for swelling, mixing carrots, bulb onions, white vegetables, cabbages and sunflower flour with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, the collops and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
