FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: Ussuri cisco - 669 cooking fat - 50.3 carrots - 306-314.2 bulb onions - 134.6-136.3 parsley roots -17-17.3 potatoes - -71.1-75.6 rutabaga -15 fresh white cabbages - 50 benincasa - 57 garlic - 9.1-9.6 estragon greens - 87 sunflower flour - 32 tomato paste in conversion to 30% dry substances content - 26 acetic acid in conversion to 80% concentration - 0.8 sugar - 2.5 salt - 12 CO2-extract of cloves - 0.003 CO2-extract of cinnamon - 0.003 CO2-extract of black hot pepper - 0.0108 CO2-extract of laurel leaf - 0.0227 fish broth till the target product yield is equal to 1000. One performs Ussuri cisco, benincasa and estragon greens cutting. Carrots, parsley root and bulb onions are cut and sauteed in cooking fat. Potatoes and rutabaga are cut and blanched. Fresh white cabbages are chopped and frozen. Garlic is strained. Sunflower flour is poured with fish broth and maintained for swelling. Then the listed components are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf. The produced mixture is packaged, sealed and sterilised to produce the target product.EFFECT: method allows to reduce the manufactured target product adhesion to container walls.Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов. Компоненты используют при следующем соотношении расходов, мас.ч.: сиг амурский - 669 кулинарный жир - 50,3 морковь - 306-314,2 репчатый лук - 134,6-136,3 корень петрушки - 17-17,3 картофель - 71,1-75,6 брюква - 15 свежая белокочанная капуста - 50 бенинказа - 57 чеснок - 9,1-9,6 зелень эстрагона - 87 подсолнечная мука - 32 томатная паста, в пересчете на 30%-ное содержани
