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 vegetable oil, spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf, navaga fillet cutting, mealing in wheat flour and frying in vegetable oil, the navaga fillet, produced mixture and fish broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
