FIELD: food industry.
SUBSTANCE: fish-and- vegetable preserves production method envisages recipe components preparation. One performs goby cutting and frying in vegetable oil. Carrots, bulb onions and white vegetables are cut and sauteed in vegetable oil. Part of carrots, part of bulb onions and part of goby are mixed and minced. One adds rice, part of salt, part of black hot pepper and part of allspice to produce mince. The mince is moulded to produce balls. White vegetables and the remaining carrots and bulb onions are mixed to produce garnish. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the swollen sunflower flour with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The balls, garnish and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
