FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Potatoes are cut and blanched. Fresh white cabbages are chopped and frozen. Bulb onions are cut and sauteed in butter. Wheat flour is sauteed in butter. Fish fillet and brined cucumbers are cut. The listed components are mixed with wheat crumbs. One performs sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The fish and vegetable mixture and the sauce are packed, sealed and sterilised.
EFFECT: reduction of the manufactured target product adhesion to container walls.
