FIELD: food industry.
SUBSTANCE: carrots, parsley roots and bulb onions are cut, sauteed in vegetable oil; then the components are partially strained. Potatoes and turnip are cut and blanched; fresh white cabbages are chopped and frozen. Fish fillet and vegetable marrows 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, vegetable marrows and the 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, sugar, salt, black hot pepper 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.
