FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cod fillet cutting, mealing in wheat flour and frying in melted butter, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and partial straining, fresh white cabbages chopping and freezing, spring onions cutting, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing cabbages, spring onions and the unstrained parts of carrots, parsley root and bulb onions to produce garnish, mixing the strained parts of carrots, parsley root, and pumpkin seeds extraction cake with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the cod fillet, garnish and sauce packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
