FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh cabbages and dill greens cutting and freezing, skin-off fish fillet and red hot chilli pepper cutting, the listed components mixing, drinking water, acetic acid, sugar and salt mixing to produce a marinade filler, the obtained mixture and the marinade filler packing, sealing, cooling and maintenance till maturation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: skin-off fish fillet - 300; ornamental cabbages - 525; red hot chilli pepper - 38; dill greens - 37.7; acetic acid in conversion to 80% concentration - 1.7; sugar - 9; salt - 10; water till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
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