FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: skinned sea bream inlet is cut, fried in melted butter and minced with chopper, garlic is grated and browned in melted butter, tomatoes are cut, blanched and minced with chopper, green onion and pepper mint are frozen and minced with chopper. The above components are mixed with white dry wine, sake, lemon juice, table salt and CO2- extracts of biomasses of the specified kind of micromycet, black bitter pepper and red hot pepper. The produced mix is packed in aluminium tubes, sealed and sterilised.
EFFECT: allows to produce preserves characterised by higher digestibility.
41 cl
