FIELD: food industry.
SUBSTANCE: one cuts and blanches potatoes, rutabaga, celeriac and part of parsley roots. Fresh white cabbages are chopped and frozen. One blanches and cuts part of carrots. The remaining carrots and parsley roots are cut and sauteed in vegetable oil. One performs their partial straining, the sauteed part of bulb onions cutting, partial sauteing in vegetable oil and partial straining. Fish fillet and scallops are cut. Garlic is strained. Ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes celeriac, potatoes, rutabaga, cabbages, scallops 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, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
