FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, potatoes, parsley roots and part of bulb onions cutting and blanching, beet-roots and carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, part of salt, black hot pepper and laurel leaf, sea scallop meat and the remaining bulb onions chopping, the components mixing with chicken eggs and the remaining salt to produce mince, mince moulding and frying in melted butter to produce balls, the balls, 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.
