FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnip cutting and blanching, fresh white cabbages shredding and freezing, fish fillet and pumpkin cutting, garlic straining, mixing potatoes, turnip, cabbages, pumpkin, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, the stained parts of carrots, parsley roots and bulb onions with flour, fish broth, sour cream, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with fish broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: fish fillet - 300; vegetable oil - 28.1; carrots - 126.5-129.7; parsley roots - 38.6-39.2; bulb onions - 90.7-91.9; potatoes - 133.5-140.8; garlic - 2-2.1; turnip - 107.5; fresh white cabbages - 75; pumpkin - 85,5; sunflower flour - 18.9; sour cream - 150; tomato paste in conversion to 30% dry substances content - 30; sugar - 3.8; salt - 11; black hot pepper - 0.28; laurel leaf - 0.16; fish broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
1 cl
