FIELD: food industry.
SUBSTANCE: carrots, parsley roots and bulb onions are cut, sauteed in vegetable oil and partially strained. Then potatoes and turnips are cut and blanched. Fresh white cabbages are chopped and frozen. Chicken eggs are boiled, shelled and strained. Fish fillet, scallops and greens are cut; garlic is strained. Then ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes potatoes, turnip, cabbages, scallops, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, chicken eggs, ground pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Then fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
