FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, sautéing in melted butter and straining carrots, white vegetables and bulb onions, wheat flour sautéing. Then one mixes the listed components with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Prepared champignons are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Champignons and cabbages are mixed to produce garnish. Prepared fish fillet is cut. 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
