FIELD: food industry.
SUBSTANCE: method is implemented by onions cutting, browning in melted butter and grinding in mincer, garlic ricing and browning in melted butter, potatoes and parsley root cutting, blanching and grinding in mincer, leek, parsley and dill freezing and grinding in mincer, hake fillet grinding in mincer. Specified components are mixed with fish broth, tomato paste, table salt and CO2-extracts of biomass of preset type of micromycete, black bitter pepper and bay leaf. Prepared mixture is packed into aluminium tubes, sealed and sterilised with certain ratio of components.
EFFECT: preparation of preserved food with high assimilability.
41 cl
