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, skin-off fish fillet chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in vegetable oil to produce round rissoles. One performs carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and straining, sunflower flour pouring with fish broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions and sunflower flour with fish broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. One performs fresh white cabbages shredding and freezing, round rissoles, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
