FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and scallops cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, scallops and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
