FIELD: food production process.
SUBSTANCE: preserved food is cooked by carrots, onions and white roots cutting, browning in melted butter and straining. White mushrooms and lemons are cut, blanched and minced, asparagus are frozen and minced. Wheat flour is sautéed in melted butter, fish fillet is minced. The above-mentioned ingredients are mixed with fish broth, tomato paste, sugar, culinary salt and CO2-extracts of bitter black pepper and laurel leaf. The obtained mixture is packed in aluminium tubes, sealed and sterilised.
EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.
