FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Method comprises preparation of recipe ingredients. Prepared carrots, parsley root and onions are cut, sauteed in vegetable oil and crushed on a grinding machine. Wheat flour is browned. Method comprises mixing said ingredients with dry white wine, fish broth, tomato paste, sugar, salt, citric acid, hot black pepper and bay leaf to obtain sauce. Fish fillet is cut, mealed in wheat flour and fried in vegetable oil. Fresh ornamental cabbage is chopped and frozen. Fish fillet, cabbage and sauce are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
