FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cutting and blanching potatoes, turnip, celeriac and parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining. Then one performs bulb onions partial sauteing in vegetable oil and partial straining of the sauteed bulb onions part, fish fillet and pumpkins cutting, garlic straining, sunflower flour pouring with fish broth and maintenance for swelling, celeriac, potatoes, turnip, cabbages and pumpkins mixing with an unstrained parts of carrots, parsley roots and bulb inions to produce garnish. Then one performs mixing garlic, sunflower flour and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
