FIELD: food industry.
SUBSTANCE: fish preserves production method envisages recipe components preparation. Bulb onions are milled. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The herring is cut, mealed in wheat flour and fried in vegetable oil. The herring and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
