FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. One performs preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions. One proceeds with fresh white cabbages chopping and mincing, sardine and carrots mincing. One mixes the listed components with salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One performs the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. 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: sardine - 1000; 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.
