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 turnips cutting and blanching, fresh ornamental cabbages shredding and freezing, fish fillet and vegetable pumpkin cutting, garlic straining, wheat flour sauteing, mixing the nstrained parts of carrots, parsley roots and bulb onions, potatoes, turnips, pumpkin and cabbages to produce garnish, mixing the stained parts of carrots, parsley roots and bulb onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
