FIELD: food industry.
SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method involves sprat fillet cutting, bulb onions cutting and sauteing in vegetable oil, carrots cutting, fresh white cabbages taking to leaves, rice cooking till double weight increase, cabbage rolls and sauce production, packing, sealing and sterilisation to produce the target product. The cabbage rolls are produced by way of frying of 35% of the recipe quantity of cut sprat fillet in vegetable oil, chopping 49% of the recipe quantity of fresh white cabbage leaves, mixing and mincing raw and fried sprat fillet, carrots, bulb onions and chopped cabbage rolls, addition of rice, 33% of the recipe quantity of salt and 56% of he recipe quantity of ground black hot pepper to produce mince, the remaining cabbage rolls blanching and mince moulding into them. The sauce is produced by way of ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5, maintenance for swelling, mixing with tomato paste, drinking water, sugar, the remaining recipe quantities of salt and ground black hot pepper, allspice, cloves, cinnamon, coriander and laurel leaf, cooking till dry substances content is equal to 15% and acetic acid addition.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
