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, cut fish fillets and squash, rubbing garlic, sautéing flour. Mix non-grated chunks of carrots, parsley root and onions, potatoes, turnips, squash and cabbage to produce a garnish. Mix grated carrot chunks, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf bitter with the sauce. Fish fillet, garnish 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
