FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and straining, wheat flour sauteing, mixing carrots, parsley roots, bulb onions, wheat flour, fish broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
