FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: skinned herring fillet is cut, fried in melted butter and minced with chopper, garlic is grated and browned in melted butter, tomatoes are blanched and minced with chopper, green onion and mint pepper 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 myxomycet, black bitter pepper and hot red pepper. The produced mix is packed in aluminium tubes, sealed and sterilised.
EFFECT: allows to produce preserves characterised by higher digestibility.
41 cl
