METHOD FOR PRODUCTION OF PRESERVES "STUFFED CARP" Russian patent published in 2013 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Dried ceps are cooked with separation from broth, cut and fried in vegetable oil. Buckwheat groats are boiled till double weight increase. Fresh white cabbages are chopped and frozen. Carrots, bulb onions and parsley root are cut and sauteed in vegetable oil. Carp is cut; sunflower flour is poured with mushroom broth and maintained for swelling. One mixes part of bulb onions, mushrooms and buckwheat groats with chicken eggs, part of salt and part of black hot pepper to produce mince and stuffs the carp 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.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.