FIELD: food industry.
SUBSTANCE: fish-and-vegetable preserves production method envisages recipe components preparation. Carrots and bulb onions are cut, sauteed in vegetable oil and mixed. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the flour with tomato paste, drinking water, 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 sprats are mealed in wheat flour and fried in vegetable oil. The sprats, vegetable mixture and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
