FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, bulb onions cutting, sauteing in vegetable oil and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing the bulb onions and pumpkin seeds extraction cake with sour cream, fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, fresh white cabbages shredding and freezing, the round rissoles, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
