FIELD: food industry.
SUBSTANCE: haddock fillet is cut, coated in wheat flour, fried in melted butter and ground in mincer. Leek is cut, browned in melted butter and ground in mincer, green onions are frozen and ground in mincer. Garlic is squeezed and browned in melted butter, specified components are mixed with fish broth, tomato paste, table salt and CO2-extract of black bitter pepper. Prepared mixture is packed in aluminium tubes, sealed and sterilised.
EFFECT: expands assortment of technical facilities and dishes arsenal used in production of new preserved food, which allows to increase assimilability from 1.7·105 to 2.3·105 compared to available culinary dish.
