FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, sturgeon fish heads cooking in water with broth separation, fish heads dressing with meat and cartilages separation, cartilages cooking till complete softening, meat and cartilages milling. Fresh white cabbages are chopped and frozen, carrots and bulb onions are cut and sauteed in vegetable oil, sunflower flour is poured with separated broth and maintained for swelling. One mixes all the components with broth, vegetable oil, tomato paste, sugar, salt, black hot pepper, allspice, cloves, cinnamon and laurel leaf. Prepared mixture is packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
