FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh cabbages shredding and freezing, chicken eggs boiling, shelling and straining, fish fillet, pumpkin and greens cutting, garlic straining, wheat flour sauteing, mixing unstrained parts of carrots, parsley roots and bulb onions, potatoes, rutabaga, pumpkin, cabbages and greens to produce garnish, mixing the stained parts of carrots, parsley roots and bulb onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: fish fillet - 300; chicken eggs - 30; vegetable oil - 84.5; potatoes - 133.5-140.8; ornamental cabbages - 76.5; carrots - 126.5-129.7; parsley roots - 38.6-39.2; bulb onions - 90.7-91.9; garlic - 2-2.1; rutabaga - 107.5; pumpkin - 85.5; greens - 4; wheat flour - 14.6; tomato paste in conversion to 30% dry substances content - 30; sugar - 3.8; salt - 11; citric acid - 0.3; black hot pepper - 0.28; laurel leaf - 0.16; 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.
