METHOD FOR PRODUCTION OF PRESERVES "STUFFED CARP" Russian patent published in 2014 - IPC A23L1/325 

FIELD: food industry.

SUBSTANCE: prepared dried ceps are cooked, separated from broth, cut and fried in vegetable oil. Then one performs buckwheat groats cooking till double weight increase, fresh white cabbages shredding and freezing. Carrots, bulb onions and parsley root are cut and sauteed in vegetable oil. Carp is cut; ground pumpkin seeds extraction cake is poured with mushroom broth and maintained for swelling. One mixes part of bulb onions, mushrooms and buckwheat groats with chicken eggs, part of salt and part of black hot pepper to produce mince and stuffs the carp with the mince. One performs mixing cabbages, the remaining bulb onions, carrots, parsley roots, and pumpkin seeds extraction cake with mushroom broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish. Then carp and garnish are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.