FIELD: canned foods industry. SUBSTANCE: for preparing fish-and-vegetable conserves, fish is dressed, washed, cut into pieces and laid in cans with addition of vegetable garnish in ratio (24-30):(70-76) mas.% and poured by mixture of vegetable oil and concoction of vegetables in ratio (20-33): (67-80) mas. %, and subjected to thermal treatment. EFFECT: higher efficiency.
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