FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method involves preparation of recipe components, cutting and sautéing in vegetable oil and partial pureeing of carrots, parsley roots and bulb onions, cutting and blanching of potatoes and turnip, chopping and freezing of fresh ornamental cabbages, cutting of fish fillet, sautéing of wheat flour, mixing of non-pureed parts of carrots, parsley roots, bulb onions, potatoes, turnips and cabbages to produce garnish, mixing of pureed carrots, parsley roots and bulb onions , wheat flour, sour cream, fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, packing, sealing and sterilisation of fish fillet, garnish and sauce.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw material without changing of organoleptic properties of target product.
1 cl
