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 rutabagas, shredder and freezing fresh ornamental cabbage. Then, the cutting of fish fillets, sautéing flour, mixing non-grated chunks of carrot, parsley root and onions, potatoes, rutabagas and cabbage to produce a garnish. Carry out mixing of pureed pieces of carrots, parsley root and onions, 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
