FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of skinned halibut fillet, grinding and sauting in melted butter of garlic, cutting, blanching and chopping on the cutter of tomatoes, freesing and chopping on the cutter of green onion and green parts of peppermin, blending of the specified components with white dry wine, sake, lemon juice, cooking salt and CO2-extracts of biomass of the specified type of micromycet, black hot pepper and chili, packing of the obtained blend into aluminium tubes at the specified proportion of the components, sealing and sterilisation.
EFFECT: allows to produce new preserves with an increased accessibility.
41 cl
