FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: onion and vegetable pepper are cut and browned in melted butter, potatoes are blanched and minced with chopper, parsley and dill are frozen and minced with chopper, sardine fillet is minced with chopper, the above components are mixed with fish broth, table salt and CO2-extract of black bitter pepper, the produced mix is packed in aluminium tubes at the specified component ratio, hermetised and sterilised.
EFFECT: allows to produce preserves of new type characterised by higher digestibility.
