FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. One performs Ussuri cisco, pumpkin and estragon green cutting. Carrots, parsley root and bulb onions are cut and sauteed in cooking fat. Potatoes and rutabaga are cut and blanched. Fresh white cabbages are chopped and frozen. Garlic is strained. Sunflower flour is poured with fish broth and maintained for swelling. The listed components are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, black hot pepper and laurel leaf. The produced mixture is packed. Then one performs containers sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
