FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method of producing canned fish and vegetable stew in a Polish sauce recipe provides for the preparation of components, cutting, sautéing in oil and partial rubbing carrots, parsley root and onions. Next, make cutting and blanching potatoes and rutabagas, shredder and the freezing of fresh cabbage, cooking, cleaning and rubbing eggs, fish fillets and cut greens, rubbing garlic, sautéing flour. Mix non-grated chunks of carrots, parsley root and onions, potatoes, turnips, cabbage and greens to make a garnish. Mix grated carrot side, parsley root and onions, garlic, eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, black pepper bitter and a bay leaf to produce a sauce. Fish fillet, garnish and sauce are packed, sealed and sterilised. In this case, the garnish additionally contains pre-cut lagenaria and cabbage. All the components are used at the specified ratio.
EFFECT: invention provides a new use of non-conventional tinned vegetable raw materials without changing the organoleptic properties of the desired product.
1 cl
