FIELD: food industry.
SUBSTANCE: method envisages the preparation of recipe components. One cuts and blanches potatoes, rutabaga, celeriac and a part of parsley roots. Fresh ornamental cabbages are chopped and frozen. One blanches and cuts a part of carrots. The remaining carrots and parsley roots are cut, sauteed in vegetable oil and partially strained. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. Fish fillet and wax gourd are cut. Garlic is strained. Wheat flour is browned. One mixes the unstrained carrots, parsley roots and bulb onions as well as celeriac, potatoes, rutabaga, cabbages and wax gourd 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. The fish fillet, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows manufacturing new preserves with the usage of non-traditional vegetable raw materials.
