FIELD: food industry.
SUBSTANCE: method for production of fish-and-vegetable preserves envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions. Fresh white cabbages are chopped and minced. Small ordinary fish and carrots are minced. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One mills the remaining bulb onions. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf; one proceeds with cooking the produced mixture and addition of acetic acid to produce a sauce. The cutlets and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
