FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The proposed preserve preparation process is as follows: potatoes are sliced and blanched, carrots are blanched and chopped, horseradishes are blanched and grated, fresh green peas are frozen, brined cucumbers are sliced. The above components are mixed without oxygen access with mayonnaise, sugar and table salt to obtain garnish. Flesh of starred sturgeon is cut and packed with garnish and sour cream, sealed and sterilised.
EFFECT: improved digestibility as compared to similar cooked foods.
