FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: onion and vegetable pepper are cut and browned in vegetable oil, potatoes are cut and blanched, parsley and dill are cut and frozen, sardine fillet is cut, the above components are mixed with table salt and black bitter pepper without oxygen access, the produced mix and fish broth are packed at the specified component ratio, hermetised and sterilised.
EFFECT: allows to produce preserves of new type characterised by higher digestibility.
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