FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, skin-off fish fillet, bulb onions and greens mincing, the listed components mixing with part of salt and black hot pepper to obtain mince, milk and chicken eggs mixing, mince moulding, soaking in the obtained mixture, mealing in wheat crumbs and frying in vegetable oil to obtain schnitzels, fresh ornamental cabbages chopping, freezing and mixing with the remaining salt to produce garnish, schnitzels, garnish and vegetable oil 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.
