FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, Ussuri cisco and estragon greens cutting, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, garlic straining. Sunflower flour is poured with fish broth and maintained for swelling. The listed components are mixed with flour, fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf. Prepared mixture is packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: Ussuri cisco - 669; cooking fat - 50.3; carrots - 306-314.2; bulb onions - 134.6-136.3; parsley roots -17-17.3; potatoes - 71.1-75.6; rutabaga -15; fresh white cabbages - 50; scallops - 59.7; garlic - 9.1-9.6; estragon greens - 87; sunflower flour - 32; tomato paste in conversion to 30% dry substances content - 26; acetic acid in conversion to 80% concentration - 0.8; sugar - 2.5; salt - 12; CO2-extract of cloves - 0.003; CO2-extract of cinnamon - 0.003; CO2-extract of black hot pepper - 0.0108; CO2-extract of laurel leaf - 0.0227; fish broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
