FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. Carrots and bulb onions are cut, sauteed in vegetable oil. One fries fermented cabbages in vegetable oil and mixes the listed components to produce garnish. Tomatoes are cut and stewed. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components with drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil. The cod, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
