FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, calamary meat and skin-off fish fillet chopping, the listed components mixing with chicken eggs, part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in bread crumbs and frying in vegetable oil to produce round rissoles, carrots, white vegetables and bulb onions cutting and sauteing in vegetable oil , fresh ornamental cabbages shredding and freezing, wheat flour sauteing, mixing carrots, white vegetables, bulb onions, cabbages, wheat flour, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, the round rissoles and fish broth 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.
