FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, carrots, bulb onions and parsley and celery roots cutting and sauteing in vegetable oil, skin-off fish fillet, leek, greens and brined cucumbers cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
