FIELD: food industry.SUBSTANCE: invention relates to the technology for preserved second-course lunches production, in particular, to a method for production of preserves "Fish with vegetable stew in sour cream sauce". The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnip cutting and blanching, fresh white cabbages shredding and freezing, fish fillet and pumpkin cutting, garlic straining, mixing potatoes, turnip, cabbages, pumpkin, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, the stained parts of carrots, parsley roots and bulb onions with fish broth, sour cream, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with fish broth (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: fish fillet - 300 vegetable oil - 28.1 carrots - 126.5-129.7 parsley roots - 38.6-39.2 bulb onions - 90.7-91.9 potatoes - 133.5-140.8 garlic - 2-2.1 turnips - 107.5 fresh white cabbages - 75 pumpkins - 85.5 ground pumpkin seeds extraction cake - 18.9 sour cream - 150 tomato paste in conversion to 30% dry substances content - 30 sugar-3.8 salt - 11 black hot pepper - 0.28 laurel leaf - 0.16 fish broth till the target product yield is equal to 1000.EFFECT: method allows to reduce the manufactured target product adhesion to container walls.Изобретение относится к технологии производства консервированных вторых обеденных блюд, а именно к способу производства консервов "Рыба с овощным рагу в сметанном соусе". Способ предусматривает подготовку рецептурных компонентов, резку, пассерование в растительном масле и частичную протирку моркови, корня петрушки и репчатого
