FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: ordinary fish fillet is cut, coated with wheat flour and fried in melted butter, onion is cut and browned in melted butter, white roots are cut and blanched, spinach, sorrel and greens are cut and frozen, sturgeon fish fillet is cut. The above components are mixed without oxygen access with sour cream, table salt, black bitter pepper and bay leaf. The produced mix and fish broth are packed in aluminium tubes, hermetised and sterilsed.
EFFECT: allows to extend the range of technical means and dishes used for production of the new type preserves which makes it possible to increase their digestibility.
