FIELD: food industry.
SUBSTANCE: preserved food is cooked by onions, garlic and hot pepper cutting and browning in melted butter. Ginger is grated and browned in melted butter, tomatoes are cut and blanched, peanuts are fried, peeled and crushed, green coriander is cut and frozen, shrimp meat is cut. Specified components are mixed without oxygen access with coconut milk, lemon juice, table salt and black bitter pepper. Prepared mixture and fish broth are packed, sealed and sterilised.
EFFECT: allows to produce new preserved food by expansion of technical facilities and dishes arsenal that is used in their production, to increase their assimilability from 4.6·104 of available dish to 5.7·104 - of new preserved food.
