FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes, rutabaga, celeriac and parsley roots cutting and blanching. One proceeds with fresh white cabbages shredding and freezing, blanching and cutting part of carrots, the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. Fish fillet and lagenaria are cut. Garlic is strained; sunflower flour is poured with fish broth and maintained for swelling. One mixes celeriac, potatoes, rutabaga, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions 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 are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
