FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, wheat flour sauteing in butter, fish fillet and brined cucumbers cutting, the listed components mixing with bread crumbs, mixing fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the produced mixture 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.
