FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Recipe ingredients are prepared during method implementation. Wheat bread is soaked in milk and chopped. Skin-off fish fillet is chopped. Listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Mince is moulded, coated with wheat white breadcrumbs and fried in vegetable oil to make collops. Fresh ornamental cabbages are chopped and frozen. Bulb onions are cut, sautéed in vegetable oil and minced. Wheat flour is browned. Bulb onions, wheat flour, sour cream, fish broth, tomato paste, acetic acid, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf are mixed to produce a sauce. Collops, cabbages and sauce are packed. Sealing and sterilisation are performed.
EFFECT: method enables to produce new canned food using unconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
