FIELD: food industry.
SUBSTANCE: preserved food is cooked by onions cutting and browning in vegetable oil, blanching and rubbing through of garlic. Green onions and potherbs are cut and frozen, specified components are mixed without oxygen access with tomato paste, sugar, table salt and black bitter pepper. Halibut fillet is cut and packed together with prepared mixture and fish broth, then sealed and sterilised.
EFFECT: allows to expand arsenal of technical facilities and dishes that are used to prepare new preserved food, which increase assimilability of available culinary dish from 1,9·105 to 2,5·105.
