FIELD: food production technology.
SUBSTANCE: fish and vegetable preserves are manufactured by blanching and grating of onion and white roots, cutting, blanching and mincing of porcini and lemons, freezing and mincing asparagus, browning of wheat flour, mincing of fish fillet, mixing of the specified components with white dry wine, fish broth, table salt, citric acid and CO2 extracts of specified myxomycet biomass, black bitter pepper and bay leaf. The obtained mix is packed in aluminium tubes, hermetic sealed and sterilised.
EFFECT: higher digestibility compared to similar culinary dish.
41 cl
