FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, potatoes and turnip cutting and blanching, fresh ornamental cabbages chopping and freezing, Ussuri cisco, scallops and estragon greens cutting, garlic straining and wheat flour sauteing. One performs the listed components mixing with tomato paste, acetic acid, sugar, salt and CO2-extracts of cloves, cinnamon, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
