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. Prepared bulb onions are cut, sauteed in vegetable oil, minced or milled in a pulping machine. Prepared raw sprats are minced. One mixes approximately 40% of the recipe quantity of bulb onions, sprats, 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 weight ratio of 1:5 and maintained for swelling with subsequent mixing of the 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 product adhesion to container walls.
