FIELD: food production process.
SUBSTANCE: method includes carrots, leek and parsley cutting and browning in vegetable oil, cutting and blanching of bulb onion and dill, cutting and freezing of green onion and cutting of mussels fillet. The above ingredients are mixed with tomato paste, acetic acid, sugar, salt, sodium benzoate, cinnamon, clove, black pepper and laurel leaves without oxygen access. The obtained mixture and fish broth are packed, sealed, cooled and maturated.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
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