FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, Ussuri cisco, benincasa and estragon green cutting, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and turnip cutting and blanching, fresh white cabbages chopping and freezing, garlic straining, sunflower flout pouring with fish broth and maintenance for swelling. One performs the listed components mixing with fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
