FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, potatoes cutting and frying in combined fats, cutting and sautéing in vegetable oil carrots and bulb onions, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, fish fillet and pickled cucumbers, mixing the listed components with tomato paste, salt, black hot pepper and Laurel leaf, produced mixture and fish broth sealing and sterilisation.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
