FIELD: food industry.
SUBSTANCE: invention relates to the production of canned second courses, namely a method of producing canned fish and vegetable stew in a tomato sauce. 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, cut fish fillets and lagenaria, rubbing garlic, sautéing flour non-grated mixing pieces of carrot, parsley root and onions, potatoes, turnips, and cabbage lagenaria to make a garnish. Mix the parts of pureed carrots, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf to make the sauce, packing fish fillets, garnish and sauce, sealing and sterilization.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
