FIELD: food industry.
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, paprica and hot pepper, onions and honey mushrooms, chopping on the cutter and sauting in melter butter of ginger, freesing and chopping on the cutter of green parts of parsley and celery, blending of the specified components with lemon juice, Xeres, soy sauce, fish soup, cooking salt, starch, citric acid and CO2-extracts of biomass of the specified type of micromycet, curry, black hot pepper and coriander, packing of the obtained blend into aluminium tubes at the specified proportion of components, sealing and sterilisation.
EFFECT: allow to produce new preserves with an increased accessibility.
