FIELD: food production process.
SUBSTANCE: canned foods is cooked by cutting, frying in melted butter and mincing deskinned herring fillet, straining and browning garlic in melted butter, cutting, blanching and mincing tomatoes, freezing and mincing green onions and cress. The listed ingredients are mixed with white dry wine, sake, lemon juice, salt and CO2-extracts of the specified type of mycromycete biomass, black pepper and red hot pepper. The obtained mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: improved digestibility as compared to similar dish.
