FIELD: food industry.
SUBSTANCE: invention relates to the technology of manufacturing canned concentrates of first-course dishes. The preserved product preparation method is produced by cutting and browning in the margarine carrots, onion and leek, cutting and blanching potatoes and parsley roots, cutting and freezing sorrel and greens, cutting fish fillet, mixing the listed components under oxygen free conditions with sour cream, table salt, black hot pepper and bay leaf, packing the obtained mixture and bone broth, sealing and sterilising.
EFFECT: this allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
