| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the suggested preserves should be manufactured due to successive packing vegetables, fresh fish, vegetables and mustard sauce followed by sealing, cooling and keeping to be matured. In the composition of vegetables one should observe fresh savoy cabbage being cut and frozen before packing. The innovation enables to provide the chance to obtain fish-vegetable preserves out of fresh fish of any species. ^ EFFECT: higher efficiency. |
