FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, carrots and onions cutting and sauteing in butter, cutting and blanching of potatoes, chopping and freezing of fresh ornamental cabbage, cutting of skinned fish fillet, herbs, blanching of green peas, mixing of specified components with salt, black pepper and bayleaf, packing of produced mix and fish broth, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
