| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots, bulb onions and leek cutting and sauteing in melted butter, skin-off fish fillet and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
