FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet cutting and chopping. Then one performs the listed components mixing with part of salt and part of black hot pepper to product fish mince, bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing. Then one performs mixing bulb onions, cabbages, another part of salt, lactic acid and another part of black hot pepper to produce vegetable mince, fish and vegetable mince moulding to produce rolls, the rolls mealing in bread crumbs and frying in vegetable oil. Then one performs wheat flour sauteing, mixing with sour cream, vegetable oil, fish broth, the remaining salt and the remaining black hot pepper to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
