FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, sautéing in vegetable oil and partial straining carrots, parsley roots and bulb onions, potatoes and rutabaga cutting and blanching, fresh ornamental cabbages chopping and freezing, fish fillet and scallops, straining garlic, wheat flour sautéing. Mix non-grated chunks of carrots, parsley root and onions, potatoes, turnips, squash and cabbage to produce a garnish. Method comprises mixing grated part of carrot, parsley root and onion, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, hot black pepper and bay leaf 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
