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, turnip, celeriac and part of parsley roots, chopping and freezing fresh white cabbages. One performs blanching and cutting part of carrots, cutting and sauteing in vegetable oil the remaining carrots and parsley roots and partial straining of them. 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, turnip, 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.
