FIELD: food industry.
SUBSTANCE: recipe components are prepared. Calamary fillet is cut and blanched. Carrots, parsley root and bulb onions are cut and sauteed in melted butter. Fresh ornamental cabbages are chopped and frozen. Greens are cut. The listed components are mixed with sour cream, millet, tomato paste, acetic acid, salt, black hot pepper and laurel leaf. The prepared mixture and fish broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
