FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The proposed preserve preparation process is as follows: fresh cucumbers and tomatoes are sliced and blanched, lettuce is chopped and frozen, horseradish and beet-roots are blanched and grated. The above-mentioned ingredients are mixed with acetic acid, sugar, culinary salt and calcium lactate under oxygen-free conditions to produce the garnish. Flesh of sturgeon is cut and packed with garnish and fish broth, sealed and sterilised.
EFFECT: improved digestibility as compared to similar cooked foods.
