FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs Ussuri cisco, lagenaria and estragon greens cutting. Carrots, parsley roots 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 moulded. One performs sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
