FIELD: food industry.
SUBSTANCE: method envisages raw materials preparation, milling and packing into the container. In the packing container paste is positioned in four layers made of variously coloured components. For the paste preparation one uses herring and salmon fillet, butter, cheese, carrots, sweet pepper, broccoli and pokeweed. All the components are used at the specified ratio.
EFFECT: production of fish paste with a rich component composition and a bright taste gamut.
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