FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, carrots and bulb onions cutting and sauteing in vegetable oil, fermented cabbages frying in vegetable oil and the listed components mixing to produce garnish, tomatoes cutting, stewing, mixing with flour, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking to produce a sauce, flatfish cutting, mealing in wheat flour and frying in vegetable oil, the flatfish, garnish and sauce packing, sealing and sterilisation. The invention 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: flatfish - 473.6; vegetable oil - 92.9; fermented cabbages - 955.7; carrots - 52.3-53.6; bulb onions - 53.1-53.8; tomatoes - 171.1; wheat flour - 10; sunflower flour - 22.9; sugar - 8.6; salt - 12.1; black hot pepper - 0.91; allspice - 0.04; cloves - 0.04; coriander - 0.04; 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
