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 turnips, shredder and freezing fresh ornamental cabbage, cooking, cleaning and rubbing eggs, cut fish fillets, squash and herbs, rubbing garlic, sautéing flour. Mix non-grated chunks of carrots, parsley root and onions, potatoes, turnips, 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 bitter and a bay leaf to produce a 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
