FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves fish fillet cutting, carrots, parsley roots and bulb onions cutting and sauteing in vegetable oil, chicken eggs cooking, shelling and straining, garnish and sauce production, fish fillet, garnish and sauce packing, sealing and sterilisation to produce the target product. The sauce is produced by way of garlic straining, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio of nearly 1:5 and maintenance for swelling, straining 29% of the recipe quantity of carrots, 14% of the recipe quantity of parsley roots and 9% of the recipe quantity of bulb onions, mixing garlic, chicken eggs, the pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, ground black hot pepper and laurel leaf. Garnish is produced by way of cutting and blanching potatoes and rutabaga, fresh white cabbages chopping and freezing, pumpkin and greens cutting, mixing potatoes, rutabaga, frozen white cabbages, pumpkin, greens and the unstrained parts of carrots, parsley roots and bulb onions.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
