FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, the bulb onions mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the cod, carrots, cabbages and sauce packing, sealing and sterilisation. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: cod - 944.1, vegetable oil - 78.6, carrots - 238÷244.1, bulb onions - 86.3÷87.4, fresh white cabbages - 285.7, wheat flour - 11.1, sunflower flour - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration -4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield -1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
