FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Carrots, parsley roots and bulb onions are cut and sauteed in vegetable oil. One performs straining part of components. Potatoes and rutabaga are blanched; fresh white cabbages are chopped and frozen. Boiled chicken eggs are strained. One performs fish fillet, vegetable marrows and greens cutting and garlic straining. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. One mixes potatoes, rutabaga, cabbages, vegetable marrows, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, chicken eggs, ground pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: reduction of the manufactured target product adhesion to container walls.
