FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, blanching, and pulping of white roots, pulping bulb onions, sautéing wheat flour is performed. Listed components are mixed with melted butter, dry white wine, fish broth, salt, citric acid, hot black pepper, and bay 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
