FIELD: food industry.
SUBSTANCE: fish-and-vegetable preserves production method envisages recipe components preparation. Carrots and bulb onions are cut. Fresh white cabbages are chopped. One mixes the listed components. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the flour with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Sprats are maintained in salt solution, 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.
