FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and blanching of potatoes, turnip, celery root and some parsley root, chopping and freezing of fresh ornamental cabbage, blanching and cutting of some carrots, cutting of remaining carrots and parsley root and their sauteing in vegetable oil and partial straining, cutting, partial sauteing of onions in vegetable oil, straining of the sauteed part of onions, cutting of fish filler and pumpkin, straining of garlic, sauteing of wheat flour, mixing of non-strained parts of carrots, parsley root and onions, celery root, potatoes, turnip, cabbage and pumpkin to produce side dish, mixing of strained parts of carrots, parsley root and onions, garlic, wheat flour, fish stock, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black pepper and bayleaf to produce sauce, packing of fish fillet, side dish and sauce, sealing and sterilisation. All components are used with a certain ratio.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
