FIELD: food industry.
SUBSTANCE: the suggested preserves should be manufactured due to successive packing vegetables, fish, vegetables and vinegar pickle followed by sealing, cooling and keeping to be matured. In the composition of vegetables one should observe fresh savoy cabbage being cut and frozen before packing. The innovation enables to provide the chance to obtain fish-vegetable preserves out of fresh fish of any species and, also, shorten the terms for preserves' maturation.
EFFECT: higher efficiency.
