FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, calamari fillet cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, pearl barley cooking till double weight increase, greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
