METHOD OF PREPARING FISH-AND-VEGETABLE PRESERVE OF TROUT

摘要

FIELD: food production process.;SUBSTANCE: method involves cutting, blanching and grating potatoes, cutting and freezing estragon green. The above-mentioned ingredients are mixed with melted butter, milk and culinary salt under oxygen-free conditions to produce the garnish. Trout fillet is cut and packed with garnish and the fish broth, sealed and sterilised.;EFFECT: improved digestibility as compared to similar pre-cooked foods.