FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Prepared white roots are cut, blanched and strained. Bulb onions are strained. Wheat flour is sautéed. 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. Ceps (mushrooms) are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Ceps and cabbages are mixed to produce garnish. One performs fish fillet cutting, pre-packing of fish fillet, garnish and sauce, sealing and sterilisation.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
