FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting and sautéing in vegetable oil bulb onions, fresh ornamental cabbages chopping and freezing, fish fillet chopping, mixing the listed components with chicken eggs, part of salt, basil, mustard and ginger to produce mince. Further, mince moulding, mealing in wheat crumbs and frying in vegetable oil is performed to produce cutlets. Then one performs mixing fish broth, tomato paste, acetic acid, sugar, the remaining salt, black hot pepper, allspice, cinnamon and nutmeg to produce a sauce. Cutlets and sauce are packed, sealed and sterilised.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
