FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, dried ceps boiling, separation from broth and cutting, bluefish cutting, mealing in wheat flour and frying in vegetable oil, carrots, parsley roots, celeriac and bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing, wheat flour sauteing in vegetable oil. The listed components are mixed (at a recipe ratio) with sour cream, mushroom broth, tomato paste, acetic acid, salt, allspice and laurel leaf. Produced mixture and fish broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
