FIELD: food industry.
SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages the following operations. The recipe components are prepared according to the traditional technology. One cuts approximately 40% of the recipe components of the prepared bulb onions. Cut bulb onions are sauteed in vegetable oil, minced or milled in a pulping machine. Prepared raw and fried humpback whitefish is mixed at a weight ratio equal to 7:3 and minced. One mixes humpback whitefish and sauteed, milled bulb onions with 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. The remaining bulb onions are minced. 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 tomato puree, sugar and the remaining 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 mixed 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.
