FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. There is performed cutting, straining in vegetable oil and partial pureeing of carrots, parsley roots and bulb onions, cutting and blanching of potatoes and rutabaga, chopping and freezing of fresh ornamental cabbages, cutting of fish fillet and sautéing of wheat flour. It is recommended to mix the unstrained carrots, parsley roots and bulb onions, potatoes, rutabaga and cabbages to produce garnish. It is recommended to mix strained parts of carrots, parsley roots and bulb onions, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. 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
