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, sturgeon fish heads cooking in water with broth separation, flensing with meat and cartilages separation, cartilages cooking till complete softening, meat and cartilages milling, fresh white cabbages shredding and freezing, carrots and bulb onions cutting and sauteing in vegetable oil, the listed components mixing with broth, vegetable oil, tomato paste, salt, black hot pepper, allspice, cloves and cinnamon, the produced mixture and laurel leaf packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured with 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: sturgeon fish heads - 928; vegetable oil - 15.6; fresh white cabbages - 676; carrots - 83.5-86.6; bulb onions - 58-59.1; pumpkin seeds extraction cake - 32; 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; broth - till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
