FIELD: food industry.
SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, their mixing, cooking to produce a sauce, anchovy mealing in wheat flour and frying in vegetable oil, the anchovy and sauce packing, sealing and sterilisation. During the recipe components preparation bulb onions are cut, sauteed in vegetable oil and milled while sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components at the recipe ratio with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The components are used at the following expenditure ratio, weight parts: anchovy - 1085.7; vegetable oil - 69.6; bulb onions - 66.8-67.7; wheat flour - 18.4, sunflower flour - 20.6, tomato puree in conversion to 12% dry substances content - 220.7, acetic acid in conversion to 80% concentration - 5, sugar - 29.5, salt - 15.3, black hot pepper - 0.13, allspice - 0.13, cloves - 0.13, coriander - 0.13, laurel leaf - 0.04, water till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
