FIELD: food products; production technology of canned first courses.
SUBSTANCE: preserves are made by cutting and blanching of onion, parsley roots and cucumbers, blanching and rubbing of radish, cutting and freezing of green onion and dill greens, boiling of quass, cutting of eelpout filet. Then listed components are mixed without access of oxygen with sour cream, salt, black pepper and laurel leaf. Received mixture is packed with fish broth, sealed and sterilized.
EFFECT: improved digestibility.
