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, benincasa and estragon greens cutting, garlic straining and wheat flour sauteing. The listed components are mixed 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 are packed, sealed and sterilised.
EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
