FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Prepare recipe ingredients. Cutting, sauteing in vegetable oil and partial grating carrots, parsley roots and bulb onions. Potatoes and rutabaga are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Cutting fish fillet and pumpkins, grating garlic, sauteing wheat flour. Mixing ungrated carrots, parsley roots and bulb onions, potatoes, rutabaga, pumpkin and cabbages to produce garnish. Mix grated carrot chunks, parsley root and onion, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black pepper and bay leaf bitter with sauce. Fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: obtaining new preserved food using non-traditional vegetal raw materials without changing organoleptic properties of desired target product.
1 cl
