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, chicken eggs boiling, shelling and straining, fish fillet, vegetable marrows and greens cutting, garlic straining, wheat flour sauteing, mixing unstrained parts of carrots, parsley roots and bulb onions, potatoes, turnips, vegetable marrows, cabbages and greens to produce garnish, mixing the stained parts of carrots, parsley roots and bulb onions, garlic, chicken eggs, wheat flour, fish broth, tomato paste, sugar, salt, citric acid, 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.
