FIELD: food industry.
SUBSTANCE: invention relates to the technology for preserved second-course lunches production, in particular, to "Fish solyanka" preserves production method. The method envisages recipe components preparation, skin-off fish fillet blanching and cutting, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in vegetable oil, the listed components mixing with fish broth, vegetable oil, tomato paste, sugar, salt, black hot pepper, allspice, cloves, cinnamon, the produced mixture and laurel leaf packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured with fish broth (before mixing) and maintained for swelling; laurel leaf is introduced into the mixture. The components are used at the following expenditure ratio, weight parts: skin-off fish fillet - 170; vegetable oil - 15.6; fresh white cabbages - 1068; carrots - 83.5-86.6; bulb onions - 58-59.1; pumpkin seeds extraction cake - 34.3: tomato paste in conversion to 30% dry substances content - 102; sugar - 24.4; salt -17.2; black hot pepper - 0.51; allspice - 0.51; cloves - 0.51; cinnamon - 0.21; laurel leaf - 0.31; fish broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
