FIELD: food industry.
SUBSTANCE: fish preserves production method envisages recipe components preparation. Raw and fried wild carp and bulb onions are minced. The listed ingredients are mixed with part of salt and black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Garlic is 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 salt, allspice, cloves, cinnamon and mustard. 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.
