FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method comprises preparation of recipe ingredients. Method includes cutting, sauteing in oil and partially grating carrots, root parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbage, cooking, cleaning and grating eggs, cutting fish fillet, Benincasa and greens, grating garlic , sauteing flour. Method includes mixing ungrated parts of carrots, parsley roots and bulb onions, potatoes, turnip, cabbages, Benincasa and greens to produce garnish. Mix grated carrot side, parsley root and onions, garlic, eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, black pepper bitter and a bay leaf to produce a 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
