FIELD: food industry.
SUBSTANCE: fish-and-vegetable preserves production method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in vegetable oil and mixing, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid 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, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
