FIELD: food industry.
SUBSTANCE: recipe components are prepared at the following ratio, weight parts: skin-off fish fillet - 200; melted fat - 20; ornamental cabbages - 20; potatoes - 107-112.9; grits - 40; turnips - 40; carrots - 25-25.6; parsley roots - 13-13.2; bulb onions - 48-48.6; tomatoes - 44; greens - 25; salt - 18; black hot pepper - 0.2; laurel leaf - 0.1; fish broth till the target product yield is equal to 1000. Potatoes and turnips are cut and blanched. Fresh ornamental cabbages are cut and frozen. Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Grits are par-cooked. Skin-off fish fillet, tomatoes and greens are cut. The listed components are mixed (at a recipe ratio) with salt, black hot pepper and laurel leaf. Produced mixture and fish broth 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.
