FIELD: food production process.
SUBSTANCE: proposed cold fish soup preserve preparation process is as follows: chicken eggs are boiled, peeled and chopped; onions, parsley roots and cucumbers are cut and blanched; green onions and dill are chopped and frozen; pike perch fillet is chopped. The above-mentioned ingredients are mixed with sour cream, sugar, culinary salt, citric acid, hot black pepper and laurel lea under oxygen-free conditions. The resultant mixture and fish broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
