FIELD: processing technique of food products.
SUBSTANCE: preserves are cooked by cutting, frying in melter butter and chopping on the cutter of skinned herring fillet, grinding and sauting in melting butter of garlic, cutting, blanching and chopping on the cutter of tomatoes, freezing and chopping on the cutter of green onion and green peppermint, blending of the specified components with white dry wine, sake, lemon juice, cooking salt and CO2-extracts of black pepper and chili, packing of the obtained blend into aluminium tubes, sealing and sterilisation.
EFFECT: new preserves for space feeding with an increased digestibility in comparison with similar culinary dish.
