FIELD: food industry.
SUBSTANCE: fish-and-vegetable preserves production method envisages recipe components preparation. Part of bulb onions is cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced; raw and fried pollock 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. The remaining bulb onions are milled; sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added 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.
