FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, lettuce and parsley greens cutting and freezing, celeriac blanching and grating, chilli and garlic chopping and sauteing in vegetable oil, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with onion juice, mayonnaise, tomato paste, culinary salt, calcium ascorbate and black hot pepper, fish fillet cutting, fish fillet and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
