FIELD: food processing.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping on the cutter of cucumbers and tomatoes, freezing and chopping on the cutter of lettuce, blanching and chopping on the cutter of beetroot and horse radish, chopping on the cutter of horse mackerel fillet, blending of the specified components with fish soup, sugar, cooking salt, citric acid, and CO2-extract of biomass of the specified type of micromicet, packing of the obtained mass into aluminium tubes, sealing and sterilising.
EFFECT: preserves for space feeding are of increased accessibility in comparison with similary culinary dish.
41 cl
