FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cod cutting, mealing in wheat flour and frying in melted butter, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and partial straining, fresh white cabbages chopping and freezing, dill greens cutting, sunflower flour pouring with fish broth and maintenance for swelling. One mixes cabbages, dill greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one mixes the strained parts of carrots, parsley roots and bulb onions with sunflower flour, fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The cod fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
