FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Method comprises cutting, sauteing in oil and partially grating carrots, parsley root and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbage, cutting fish fillet and squash, grating garlic, sauteing flour. Method comprises mixing ungrated parts of carrots, parsley root and onions, potatoes, turnips, squash and cabbage to produce a 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. Method comprises packing fish fillet, garnish and sauce, sealing and sterilising.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
