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: calamary fillet - 200; chicken eggs - 26.7; melted butter - 15; fresh white cabbages - 408.3; rice - 25; bulb onions - 156-158; parsley greens - 12.5; sunflower flour - 20; sour cream - 166.7; tomato paste in conversion to 30% dry substances content - 5.6; salt - 12; black hot pepper - 0.4; laurel leaf - 0.08; fish broth till the target product yield is equal to 1000. Fresh white cabbages are cut and frozen. Calamary fillet is cut. One performs rice boiling till double weight increase. Bulb onions are cut and sauteed in melted butter. One performs the listed components mixing with chicken eggs, pat of salt, part of black hot pepper and part of laurel leaf to produce mince, the mince moulding to produce cabbage rolls. Parsley greens are cut. One performs produced 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 the remaining laurel leaf to produce a sauce. The cabbage rolls, parsley roots and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
