FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, calamari fillet cutting and blanching, wheat flour sauteing, 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. The components are used at the following expenditure ratio, wt %: calamaris - 474.3; melted butter - 26.1; ornamental cabbages - 326.1; carrots - 50.9-52.2; parsley roots - 32.5-33; bulb onions - 162.8-164.9, greens - 25, wheat flour -6.5; sour cream - 32.6; tomato paste in conversion to 30% dry substances content - 4.4, acetic acid in conversion to 80% concentration - 0.2, salt - 18, black hot pepper - 0.2, laurel leaf - 0.08, fish broth till the target product yield is equal to 1000.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
