FIELD: food industry.
SUBSTANCE: preserved food is cooked by onions cutting, browning in melted butter and grinding in mincer, garlic blanching and squeezing, freezing and mincer grinding of spinach, sorrel and greens, halibut fillet grinding in mincer, mixing of specified components with fish broth, tomato paste, sugar, table salt and CO2-extract of black bitter pepper, packing of prepared mixture in aluminium tubes, sealing and sterilisation.
EFFECT: allows to produce preserved food with high assimilability.
