FIELD: food industry.
SUBSTANCE: recipe components are prepared. Sole fillet is cut, coated with wheat flour, fried in melted butter and minced. Leek is cut, browned in melted butter and minced. Green onions are frozen and minced. Garlic is rubbed through and browned in melted butter. Mincing is done in mincer. Specified components are mixed with fish broth, tomato paste, table salt and CO2-extracts of biomass of preset type of micromycete and black bitter pepper. Then prepared mixture is packed into aluminium tubes, sealed and sterilised. Assimilability of preserved food amounts to 2.3·105, and assimilability of dish used for preserved food production amounts to - 1.7·105.
EFFECT: preparation of preserved food with high assimilability.
41 cl
