METHOD OF PREPARING FISH-AND-VEGETABLE PRESERVES Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: salted herring with salt content from 7 to 9% and structurized modifilan (modified sea kale) is packed in ratio 2: 1 in layers. Then, the rest components of the formula are introduced, and oil or sauce is poured. Cans are sealed and stored at the beginning at positive temperature for better redistribution of aromatic and flavoring substances, and then, at temperature from minus 3 to minus 4 C. Used modifilan keeps completely properties of sea kale: its chemical composition and food and biological value. Preserves are healing-and-prophylactic product which withdraw harmful substances, such as heavy metals and radionuclides, from organism. EFFECT: delicate product with higher organoleptical properties; diminished losses of salted semi-finished product from herring; increased food and biological value. 3 ex