FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, pickled cucumbers cutting, fresh green peas freezing, sunflower flour pouring with fish broth and maintenance for swelling; the listed components mixing with sugar and part of salt to produce garnish, ginger blanching, grating and mixing with the remaining salt, skin-off fish fillet cutting, ginger and salt mixture laying onto the fillet and the fillet twisting to produce rolls, the rolls, garnish and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
