FIELD: food industry.
SUBSTANCE: one performs recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, potatoes and turnip cutting and blanching, fresh ornamental cabbages chopping and freezing, Ussuri cisco, vegetable marrows and estragon greens cutting, garlic straining and wheat flour sauteing. The listed components are mixed with tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, black hot pepper and laurel leaf. The prepared mixture and fish broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
