FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Cutting, sautéing in vegetable oil, and partial pulping carrots, parsley roots, and bulb onions, cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbages, cutting fish fillet and lagenaria, pulping garlic, sautéing wheat flour is performed. Unpulped parts of carrots, parsley roots, and bulb onions, potatoes, turnips, lagenaria, and cabbages are mixed to produce garnish. Pulped parts of carrots, parsley roots, and bulb onions, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, hot black pepper, and bay leaf are mixed to obtain sauce. Fish fillet, garnish, and sauce are packed, sealed, and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw materials.
1 cl
