FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components. Carrots, parsley root and onions are cut and sauteed in cooking fat. Potatoes and turnips are cut and blanched. Fresh ornamental cabbage is chopped and frozen. Then Ussuri white-fish, wax gourd and tarragon are cut. Garlic is strained, wheat flour is sauteed. Listed components are mixed with tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black pepper and bayleaf. Then the produced mix and fish broth are packed, sealed and sterilised.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
