FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method of producing canned fish and vegetable stew in tomato sauce provides for 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 the freezing of fresh cabbage, cut fish fillets, rub garlic, sautéing flour. Mix non-grated pieces of carrot, parsley root and onions, potatoes, rutabagas and cabbage to produce a garnish. Mix grated carrot chunks, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf bitter with the sauce. Fish fillet, garnish and sauce are packed, sealed and sterilised. In this case, the garnish additionally contains pre-cut winter melon 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
