FIELD: food processing.
SUBSTANCE: preserves are cooked by cutting, sauting in melted butter and chopping on the cutter of skinned mackerel fillet, grinding and sauting in melted butter of garlic, cutting, blanching and chopping on the cutter of tomatoes, freezing and chopping on the cutter of onion and green parts of peppermint. The specified components are mixed with white dry wine, sake, lemon juice, cooking salt and CO2-extracts of biomass of the specified type of micromicet, black hot pepper and chili. The obtained mix is packed into aluminium tubes, seal and sterilise.
EFFECT: increased accessibility.
41 cl
