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, cooking, cleaning and rubbing eggs, cut fish fillets, squash and herbs, rubbing garlic and sautéing flour. Ungrated carrot chunks are mixed with parsley root and onions, potatoes, rutabagas, squash, 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 and bay leaf from 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
