FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: fish fillet - 300; fresh white cabbages - 551.3; ceps - 72; white vegetables - 21-21.3; bulb onions - 18.6-18.8; sunflower flour - 34.5; salt - 12; citric acid - 0.3; black hot pepper - 0.34; laurel leaf - 0.33; fish broth till the target product yield is equal to 1000. White vegetables are cut, blanched and strained. Bulb onions are strained. Sunflower flour is poured with fish broth at a weight ratio equal to nearly 1:5 and maintained for swelling. Then one mixes the listed components with fish broth, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Ceps are blanched and cut. Fresh white cabbages are chopped and frozen. Ceps and cabbages are mixed to produce garnish. Fish fillet is cut. The fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: reduction of the manufactured target product adhesion to container walls.
