FIELD: production method of food products.
SUBSTANCE: preserves are prepared with cutting, sautéing on melted butter and shredding of onion, blanching and shredding of garlic, freezing and shredding of runner beans and greens of dill and thyme, shredding of carp fillets. Listed components are mixed with dry red wine, fish broth, tomato paste, salt, lemon acid and CO2- extract of biomass micromicete of stated type and pimento. Received mixture is packed in aluminum tubes, sealed and sterilised.
EFFECT: preserves have improved digestibility in comparison with similar culinary dish.
41 cl
