FIELD: technology of food products making.
SUBSTANCE: potatoes, turnips and black olives are cut and blanched. Carrots are blanched and cut. Sea bass fillet, marinated paprika and salted cucumbers are cut. Fresh green peas are frozen. Specified vegetables are mixed without oxygen access with black olives, table salt, bay leaf and bayberry. Then sea bass fillet, prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: expansion of arsenal of technical facilities and dishes for production of new preserved food with high assimilability.
