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