FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable semi preserves. The method of semi preserves production includes cutting and freezing green onion, cutting salted herring fillet, mixing the listed components under oxygen free conditions, mixing drinking water, acetic acid, sugar, table salt, calcium acetate and black hot pepper to obtain vinegar pickle, packing the obtained mixture and vinegar pickle, sealing, cooling down and maturating.
EFFECT: obtaining semi preserves with improved digestibility as compared to similar cooked foods.
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