FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, ordinary fish frying in vegetable oil and mincing, potatoes cutting, cooking and mincing, ide and pike cutting and mincing, part of bulb onions mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince; the mince moulding to produce cutlets, carrots and the remaining bulb onions cutting and sauteing in vegetable oil, fresh white cabbages chopping and freezing, mixing carrots, sauteed part of bulb onions and fresh white cabbages to produce garnish, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with drinking water, tomato paste, sugar, the remaining salt, dried bulb onions, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the culets, garnish and sauce packing, sealing and sterilisation. All the recipe components are used at a specified expenditure ratio.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
