METHOD FOR PRODUCTION OF PRESERVES "STUFFED CARP" Russian patent published in 2013 - IPC A23L1/00 A23B4/00 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: carp - 610; chicken eggs - 50; vegetable oil - 26.6; dried ceps - 40; fresh white cabbages - 625; carrots - 25-15.6; bulb onions - 97-98.7; parsley roots- -18.5-18.8; rice -35; sunflower flour - 18.5; tomato paste in conversion to 30% dry substances content - 16.7; acetic acid in conversion to 80% concentration - 0.6; sugar - 15; salt - 12; black hot pepper - 0.2; laurel leaf - 0.1; mushroom broth till the target product yield is equal to 1000. Dried ceps are cooked till readiness, separated from broth and fried in vegetable oil. Rice is boiled till 150% increase of weight. Fresh white cabbages are chopped and frozen. Carrots, parsley root and bulb onions are cut and sauteed in vegetable oil. Carp is cut. Sunflower flour is poured with mushroom broth at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes part of bulb onions, mushrooms and rice with chicken eggs, part of salt and part of black hot pepper to produce mince. Carp is stuffed with the mince. One performs mixing cabbages, the remaining bulb onions, carrots, parsley roots, and sunflower flour with mushroom broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish. The carp and garnish are packed. Then one performs sealing and sterilisation to produce the target product.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.