FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages shredding and freezing, fish fillet and vegetable marrows cutting, garlic straining, mixing potatoes, rutabaga, cabbages, vegetable marrows and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic and the stained 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 packing, sealing and sterilisation; during the sauce production one uses ground pumpkin seeds extraction cake that is poured, before mixing, with fish broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: fish fillet - 300; vegetable oil - 30.4; carrots - 134-137.4; parsley roots - 44.6-45.3; bulb onions - 97.9-99.2; potatoes - 133.5-140.8; garlic - 2-2.1; rutabaga - 107.5; fresh white cabbages - 75; vegetable marrows - 89.5; pumpkin seeds extraction cake - 17.9; tomato paste in conversion to 30% dry substances content - 55; sugar - 53; salt - 11; black hot pepper - 0.28; laurel leaf - 0.16; fish broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
