FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method involves the preparation of prescription components, cutting, sautéing in oil and partial rubbing carrots, parsley root and onions, cutting and blanching potatoes and turnips, shredder and freezing fresh ornamental cabbage. Next, draw a sharp fish fillets and zucchini, rubbing garlic, sautéing flour, mixing non-grated pieces of carrot, parsley root and onions, potatoes, turnips, onions and cabbage to produce a garnish. Then, the mix of mashed pieces of carrot, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf from the sauce, packing fish fillets, garnish and sauce, sealing and sterilization.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
