FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs cutting and blanching potatoes, turnip, celeriac and part of parsley roots, chopping and freezing fresh white cabbages. One performs part of carrots blanching and cutting, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining, the sauteed part of bulb onions cutting, partial sauteing in vegetable oil and partial straining. One performs fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing celeriac, potatoes, turnip, cabbages, lagenaria, unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
