FIELD: food industry.
SUBSTANCE: the suggested preserves should be manufactured due to preparing all the recipe components: one should chop fresh savoy cabbage and freeze it, other vegetables should be chopped in case of their presence in the recipe, fresh fish should be washed and dressed, prepared vegetable oil should be mixed with CO2-extracts of spices; all this procedures should be followed by successive packing vegetables, fish by salting it with common salt, vegetables and meat followed by sealing, cooling and keeping till maturation. This widens the quantity of technical means applied at manufacturing fish-vegetable preserves, particularly the maturation of herbivorous fish meat. Moreover, The innovation provides the maturation of herring preserves during 45-60 d against a conventional one where herring maturation is provided for the period of about 60-100 d, and as for difficultly maturing species, such as carp, crucian carp, mullet and silver carp - during 80-100 d.
EFFECT: higher efficiency of manufacturing.
