FIELD: food industry.
SUBSTANCE: potatoes and rutabaga are cut and blanched. Fresh ornamental cabbages are cut and frozen. Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Grits are par-cooked. Skin-off fish fillet, tomatoes and greens are cut. The listed components are mixed with salt, black hot pepper and laurel leaf. Prepared mixture and fish broth are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
