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