FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: sardine fillet is cut, fried in melted butter and minced with chopper, watercress and green onion are frozen and minced with chopper. The above components are mixed with sour cream, table salt, CO2-extracts of biomasses of the specified kind of micromycet, black bitter pepper, red hot pepper and mustard. The produced mix is packed in the aluminium tubes, hermitised and sterilised.
EFFECT: allows to prepare preserves which are characterised by higher digestibility.
41 cl
