FIELD: processing technique of food products.
SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of skinned fish fillet, cutting, sauting in melted butter and chopping on the cutter of zucchini, vegetable pepper and chili, onions and honey mushrooms, chopping on the cutter and sauting in melted butter of ginger, freezing and chopping on the cutter of green parts of parsley and celery, blending of the specified components with lemon juice, Xeres, soybean sauce, fish liquor, cooking salt, starch, citric acid and CO2-extracts of curry, black pepper and coriander, packing of the obtained blend in aluminium tubes, sealing and sterilisation.
EFFECT: new preserves for space feeding with an increased digestibility in comparison with similar culinary dish.
