FIELD: food processing.
SUBSTANCE: preserves are cooked by frying in melted butter and chopping on the cutter of shrimps, cutting, sauting in melted butter and chopping on the cutter of carrots, garlic and onion, freezing and chopping on the cutter of spinage and green parts of parsley, celery and thyme. The specified components are mixed with wheat flour, white dry wine, fish soup, tomato paste, cooking salt and CO2-extracts of biomass of the specified type of micromicet, black hot pepper and bay leaf. The obtained blend is packed into aluminium tubes, sealed and sterilised.
EFFECT: preserves are of increased accessibility.
41 cl
