FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in vegetable oil, green onion cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. The listed components are mixed with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf. Muksun fillet is cut, mealed in wheat flour and fried in vegetable oil; the muksun fillet, the produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
