FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting and sautéing in vegetable oil carrots and bulb onions, cutting and frying in vegetable oil, fresh ornamental cabbages. One performs the listed components mixing to produce garnish, tomatoes cutting and stewing, wheat flour sauteing, mixing of tomatoes and wheat flour with drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf and cooking to produce a sauce, cutting, coating in wheat flour and frying in vegetable oil, the atlantic herring, garnish and sauce packing, sealing and sterilisation. All the components are used at the specified ratio.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
