FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises recipe components preparation, cutting, sautéing in vegetable oil, and partial pulping carrots, parsley roots, and bulb onions. Cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbages is performed. Cutting fish fillet and vegetable marrows, pulping garlic, sautéing wheat flour is performed. Unpulped parts of carrots, parsley roots, and bulb onions, potatoes, turnips, vegetable marrows and cabbages are mixed to produce garnish. Pulped parts of carrots, parsley roots, and bulb onions, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, hot black pepper, and bay leaf are mixed to obtain sauce. Fish fillet, garnish, and sauce are packed, then sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw materials without changing organoleptic properties of target product.
1 cl
