FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The mixture envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages, raw and fried wild carp and carrots chopping and mincing. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One performs the remaining bulb onions milling and mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce, packs the cutlets and sauce, seals and sterilises them. 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: wild carp - 1200; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, sunflower flour - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - -0.03, water till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
