FIELD: food production technology.
SUBSTANCE: preserved food is made by cutting and blanching in vegetable oil onions, cutting and blanching garlic, cutting and freezing green beans, parsley and thyme leaves, mixing the listed ingredients with red dry wine, tomato paste, salt, citric acid and hot black pepper without access for oxygen, cutting carp fillet, packing the mixture, fish and fish broth, pressurization and sterilization.
EFFECT: preserved food has enhanced digestibility.
