FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, garlic and bulb onions cutting, sauteing in vegetable oil and mincing, parsley, celery and thyme freezing and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. One mixes the listed components with dry white wine, fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce. Spinage is cut and frozen. Shrimp meat is fried in melted butter. Spinage, shrimp meat and sauce are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
