FIELD: canned food industry.
SUBSTANCE: method involves sequentially packing vegetables, fish, vegetables and mustard sauce; pressurizing; cooling and holding to maturity extent; using fresh salad as vegetable, said salad being cut and frozen before package process; using fish in fresh state. Method allows fresh fish of any kind to be used in production of fish-and-vegetable preserves, and fresh celery cabbage to be used as garnish, said celery cabbage being shredded and frozen before package process.
EFFECT: wider range and improved quality of canned foods.
