FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing preserves due to cutting and freezing new red cabbage and dill greens, cutting skinned fish fillet and red hot pepper. Then the components mentioned should be mixed at oxygen-free technique with drinking water, acetic acid, sugar, common salt to obtain vinegar pickle. The mixture obtained and vinegar pickle should be packed, sealed and sterilized to be cooled and kept till maturation. The innovation enables to manufacture new preserves being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
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