FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One cuts and blanches potatoes, turnip, celeriac and part of parsley roots. Fresh white cabbages are chopped and frozen. One blanches and cuts part of carrots. The remaining carrots and parsley roots are cut, sauteed in vegetable oil and partially strained. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. One performs fish fillet and vegetable marrows cutting, garlic straining, sunflower flour pouring with fish broth and maintenance for swelling. One mixes celeriac, potatoes, turnip, cabbages, vegetable marrows and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, sunflower flour and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
