"PRIMORSKAYA SOLYANKA" PRESERVES PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/33 A23B4/00 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: trepang - 403.6; skin-off fish fillet - 127; vegetable oil - 33.6; fresh white cabbages - 392; carrots - 14-14.4; bulb onions - 18.7-19; brined cucumbers - 60.6; preserved olives without kernels - 20.4; structured sunflower flour - 30.5; tomato puree in conversion to 12% of dry substances content - 20.4; acetic acid in conversion to 80% concentration - 0.45; sugar - 24.4; salt - 17.2; black hot pepper - 0.51; allspice - 0.51; cloves - 0.31; cinnamon - 0.21; laurel leaf - 0.31; water till the target product yield is equal to 1000. Trepang meat and skin-off fish fillet are blanched in vegetable oil and cut. Fresh white cabbages are chopped and frozen. Carrots and bulb onions are cut and sauteed in vegetable oil. Brined cucumbers are cut. Structured sunflower flour is poured with drinking water at a ratio of nearly 1:3 and maintained for swelling. One mixes the listed components with preserved olives without kernels, drinking water, tomato puree, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and laurel leaf. The produced mixture is packaged, sealed and sterilised to produce the target product.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.