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 - 200; chicken eggs - 80; vegetable oil - 2.3; fresh white cabbages - 367.5; rice - 20; bulb onions - 23.4-23.7; sunflower flour - 17.7; sour cream - 100; tomato paste in conversion to 30% dry substances content - 6; salt - 12; black hot pepper - 0.2; laurel leaf - 0.06; fish broth till the target product yield is equal to 1000. Fresh white cabbages are taken to leaves, frozen and defrosted. Fish fillet is chopped. One performs rice boiling till double weight increase. Chicken eggs are boiled, peeled and chopped. Bulb onions are cut and sauteed in vegetable oil. Then fish fillet, rice, chicken eggs and bulb onions are mixed with part of salt and part of black hot pepper to produce mince; the mince is moulded into cabbage leaves to produce cabbage rolls. One performs sunflower flour pouring with fish broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the flour mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
