FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, blanching, and pulping of white roots, pulping bulb onions, sautéing wheat flour is performed. Listed components are mixed with melted butter, fish broth, salt, citric acid, hot black pepper, and bay leaf to produce a sauce. Ceps (mushrooms) are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Ceps and cabbages are mixed to produce garnish. Fish fillet is cut. Fish fillet, garnish, and sauce are packed, sealed, and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw materials.
1 cl
