METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN OIL Russian patent published in 2007 - IPC A23L1/325 A23L3/00 

FIELD: food industry.

SUBSTANCE: the suggested preserves should be manufactured due to preparing all the recipe components: new red cabbage should be chopped and frozen, other vegetables should be cut according to their availability in the recipe. Fresh fish should be washed and dressed, prepared vegetable oil should be mixed with CO₂-extracts of spices, vegetables and fish should be packed by salting fish with common salt with addition of oil. Then products should be sealed, cooled and kept till maturation. The innovation enables to provide the chance to obtain fish-vegetable preserves, that is maturation of herbivorous fishes' meat, moreover, it enables to provide shortened maturation of herring preserves for the period of about 45-60 d against the well-known cases in which herring maturation is provided during the period of about 60-100 d, and in case of badly maturing fish species, such as carp, crucian carp, mullet, silver carp - during the period of 80-100 d.

EFFECT: higher efficiency of manufacturing.