FIELD: food industry.
SUBSTANCE: method for the production of preserves "Stewed fish in tomato filling with vegetables" envisages recipe components preparation, cutting and blanching potatoes, turnip, celeriac and a part of parsley roots, chopping and freezing fresh ornamental cabbages, blanching and cutting a part of carrots, the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining. Additionally, the method envisages bulb onions cutting, partial sauteing in vegetable oil and partial straining of the sauteed part, fish fillet and vegetable marrows cutting, garlic straining and wheat flour sauteing. Then one mixes the unstrained carrots, parsley roots and bulb onions as well as celeriac, potatoes, turnip, cabbages and vegetable marrows to produce garnish. Then one performs mixing the strained carrots, parsley roots and bulb onions as well as garlic, wheat flour, fish broth, tomato paste, acetic acid, sugar, salt, cloves, cinnamon, black hot pepper and laurel leaf to produce a sauce; then the fish fillet, the garnish and the sauce are packed, sealed and sterilised.
EFFECT: method allows producing new preserves with the usage of non-traditional vegetable raw materials without the target product organoleptic properties modification.
