FIELD: food production process.
SUBSTANCE: preserved food is cooked by onions, carrot and smallage roots cutting and browning in vegetable oil, green onions cutting and freezing. The above ingredients are mixed with tomato paste, acetic acid, sugar, salt, calcium acetate, black pepper, cloves, cinnamon and laurel leaves without oxygen access. Navaga fillet is cut, coated with wheat flour and fried. Navaga fillet, the produced mixture and the fish broth are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
