FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, white roots and onions cutting and sauteing in vegetable oil, gratin of beet root and carrots, chopping and freezing of fresh ornamental cabbage, sauteing of wheat flour, cutting of Baltic herring fillet, green onions and parsley, mixing of specified components with sour cream, tomato paste, acetic acid, 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 with high organoleptic properties of a finished product.
