FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and rutabaga cutting and blanching, fresh ornamental cabbages chopping and freezing, Ussuri cisco, vegetable marrows and estragon greens cutting, garlic straining, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.
EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
