FIELD: technology of food products making.
SUBSTANCE: pollack fillet is cut, coated with 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 grated and browned in melted butter, mentioned 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: arsenal of technology and dishes is expanded for production of new preserved food with increased assimilability from 1.7·105 to 2.3·105 comparing the existing dish.
