FIELD: food industry.
SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. One minces prepared raw humpback whitefish. One mixes approximately 40% of the recipe quantity of bulb onions, humpback whitefish, salt and approximately 77% of the recipe quantity of ground black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Prepared sunflower flour is poured with drinking water at a ratio of nearly 1:5 and maintained for swelling. One mixes the swollen sunflower flour with the remaining bulb onions, tomato puree, sugar and the remaining ground black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked till dry substances content is equal to nearly 15.5%; acetic acid is added into the mixture to produce a sauce. Produced cutlets and the sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
