FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, sunflower flour pouring with fish broth and maintenance for swelling, the listed components mixing with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, fish fillet cutting, mealing in wheat flour and frying in vegetable oil, fresh white cabbages chopping and freezing, fish fillet, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
