FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and partial straining, fresh ornamental cabbages shredding and freezing, wheat flour sauteing and spring onion cutting. Cabbages, spring onion and the unstrained carrots, parsley roots and bulb onions are mixed at the recipe ratio to produce garnish. Then one mixes the strained parts of carrots, parsley roots, bulb onions and wheat flour with fish broth, tomato paste, acetic acid, sugar, salt, ground black hot pepper and laurel leaf to produce a sauce. Prepared cod fillet is cut, mealed in wheat flour and fried in melted butter. The cod fillet, garnish and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
