FIELD: food industry.
SUBSTANCE: invention relates to production of preserved concentrates of dinner first course dishes. Recipe ingredients are prepared during method implementation. Carrots and bulb onions are cut and sauteed in vegetable oil. Potatoes are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Shrimps, part of cod fillet and parsley are cut. Listed components are mixed with tomato paste, dry white wine and salt. Remaining part of cod fillet, black bread are chopped and mixed with chicken eggs, semolina, sour cream, remaining part of salt and black hot pepper to produce mince. Forcemeat is shaped to obtain balls. Fish balls, prepared mixture and fish broth are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without change of final product organoleptic properties.
1 cl
