FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting pollack fillet, coating with wheat flour, frying in melted butter and grinding in mincer, cutting leek, browning in melted butter and grinding in mincer, freezing green onions and grinding in mincer, ricing garlic and browning in melted butter. The said components are mixed with fish broth, tomato paste, table salt and CO2-extracts of biomass of preset type of micromycete and black bitter pepper. Prepared mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: higher digestibility.
41 cl
