FIELD: food industry.
SUBSTANCE: the suggested preserves should be manufactured due to successive packing vegetables, fish, vegetables and vegetable oil followed by sealing, cooling and maturing. In the composition of vegetables one should observe new white head cabbage being cut and frozen before packing. Vegetable oil before packing procedure should be mixed with CO2-extracts of spices and fresh fish should be salted with common salt. 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' maturation.
EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF FISH-AND-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
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RU2300998C1 |
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