FIELD: food industry.
SUBSTANCE: invention relates to the technology of fish preserves production. The method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One performs cooking and addition of acetic acid to produce a sauce, ziege cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil. The ziege and sauce are packed, sealed and sterilised. One additionally introduces into the sauce sunflower flour that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: ziege - 1285.7; vegetable oil - 71.1; bulb onions - 57.1 - 57.9; wheat flour - 20.8, sunflower flour - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
