FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting and sauteing in melted butter, garnish and sauce production, cod cutting, mealing in wheat flour and frying in melted butter, the cod fillet, garnish and sauce packing, sealing and sterilisation to produce the target product. The sauce is produced by way of straining nearly 33% of the recipe quantity of carrots, nearly 43% of the recipe quantity of parsley roots and nearly 20% of the recipe quantity of bulb onions, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio of nearly 1:5 and maintenance for swelling, carrots, parsley roots and bulb onions mixing with pumpkin seeds extraction cake, fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf. Garnish is produced by way of fresh white cabbages chopping and freezing, dill greens cutting and cabbages and dill greens mixing with the unstrained part of carrots, parsley roots and bulb onions.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
