FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs cutting, sautéing in melted butter and straining of 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 ceps are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Ceps and cabbages are mixed to produce garnish. Prepared fish fillet is cut. Fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
