FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cutting and blanching potatoes, rutabaga, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots. Then one performs the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining, bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions part partial straining, cutting fish fillet and benincasa, straining garlic, sunflower flour pouring with fish broth and maintenance for swelling. Then one performs mixing celeriac, potatoes, rutabaga, cabbages, benincasa and the unstrained carrots part, parsley roots and bulb onions to produce garnish, mixing garlic, sunflower flour and the strained carrots part, 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.
