FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Method comprises preparation of recipe ingredients. Method comprises cutting, sauteing in oil and partially grating carrots, parsley root and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbage, cutting fish fillets and pumpkin, grating garlic, sauteing flour. Method comprises mixing ungrated part carrots, parsley root and onions, potatoes, turnips, pumpkin and cabbage to produce a garnish. Method comprises mixing grated part of carrot, parsley root and onion, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, hot black pepper and bay leaf to obtain sauce. Method comprises packing fish fillet, garnish and sauce, sealing and sterilising.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
