FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Prepare prescription ingredients. Cut and fried in vegetable oil parts of fish fillet. Bulb onions are cut and sauteed in vegetable oil. Fresh ornamental cabbages are taken apart and part of leaves is chopped. One minces raw and fried fish fillet, carrots, bulb onions and chopped cabbage leaves, mixing with part of salt, black hot pepper and part of allspice to produce mince. One performs the remaining cabbage leaves blanching and moulding mince into them to produce cabbage rolls. One mixes tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, cinnamon, coriander and Laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Cabbage rolls 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
