FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes, turnip, celeriac and part of parsley roots cutting and blanching, fresh white cabbages chopping and freezing, part of carrots blanching and cutting, the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining, bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions partial straining, fish fillet and benincasa cutting, garlic straining, pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing celeriac, potatoes, turnip, cabbages, benincasa and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, the pumpkin seeds extraction cake and the strained 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 packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
