FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing of 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 fillets 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. 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
