FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, herring cutting and frying in vegetable oil, carrots and bulb onions cutting and sauteing in vegetable oil, mixing and mincing part of carrots, part of bulb onions and herring, addition of rice, part of salt, part of black hot pepper and part of allspice to produce mince, the mince moulding to produce balls, mixing the remaining carrots and bulb onions to produce garnish, mixing flour with tomato paste, drinking water, sugar, the remaining salt, the remaining black hot pepper, the remaining allspice, cloves, coriander and laurel leaf, cooking the mixture and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation. The method novelty is as follows: one uses in the sauce composition 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: herring - 704.2; vegetable oil - 38.9; carrots - 271.4-278.4; bulb onions - 123.4-125; rice - 41.7; sunflower flour - 17.1, 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 - 0.34, allspice - 0.34, 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.
1 cl
