FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, bulb onions, carrots and white vegetables cutting and sauteing in vegetable oil, parsley green milling and the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, gobies mealing in wheat flour and frying in vegetable oil, the goby, vegetable mixture and sauce packing, sealing and sterilisation. The method novelty is as follows: 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: gobies - 1257.1; vegetable oil - 88; carrots - 177.1-181.7; bulb onions - 94.3-95.5; white vegetables - 80-81.3; parsley green - 6; wheat flour - 28.6, sunflower flour - 18.3, tomato paste in conversion to 30% dry substances content - 73.1, acetic acid in conversion to 80% concentration - 3.7, sugar - 25.7, salt - 15.1, black hot pepper - 0.71, allspice - 0.14, laurel leaf - 0.14, 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
