FIELD: food industry. SUBSTANCE: method involves mixing per 1000 mas. pts onion, 200-413.1; tomato paste with 30-% content of dry substances, 160-163.2; gherkins, 100-111; vegetable oil, 80-81.6; onion, 40-46.4; salt, 13-13.3; curled parsley, 20-20.6; yeast extract, 10-10.2; red pepper, 1-1.02; heating the mixture up to 60-70 C, its pulping, homogenization and boiling up to 20% of dry substances. EFFECT: higher productivity.
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