FIELD: food industry.
SUBSTANCE: the suggested preserves should be manufactured due to successive packing vegetables, fish, vegetables and mustard sauce followed by sealing, cooling and keeping to be matured. In the composition of vegetables one should observe green onions being cut and frozen before packing, as for fish it should be applied in fresh condition. The innovation enables to provide the chance to obtain fish-vegetable preserves out of fresh fish of any species and, also, shorten the period for preserves' maturing.
EFFECT: higher efficiency.
