FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, sautéing in vegetable oil, and partial pulping carrots, parsley roots, and bulb onions, cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbages, cutting fish fillet and lagenaria, pulping garlic, sautéing wheat flour is performed. Unpulped parts of carrots, parsley roots, and bulb onions, potatoes, turnips, lagenaria, and cabbages are mixed 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. 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
