FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. 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; benincasa - 57; 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. One performs Ussuri cisco, benincasa and estragon greens 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. Then the listed components are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf. The produced mixture is packaged, sealed and sterilised to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
