FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, ham cutting and frying, bulb onions and speck cutting and combined sauteing, fresh cabbages chopping and freezing, herring fillet cutting, the listed components mixing with tomato paste, acetic acid, salt and CO2-extract of pyrolysis wood, the produced mixture and fish broth packing, sealing and sterilisation; the method specificity is as follows: one uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: herring fillet - 550; ham - 20; speck - 20; ornamental cabbages - 250; bulb onions - 93.6-94.8; tomato paste in conversion to 30% dry substances content - 35; acetic acid in conversion to 80% concentration - 0.1; salt - 12; CO2-extract of pyrolysis wood - 0.002; fish broth till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
