FIELD: food industry.
SUBSTANCE: invention relates to the technology for fish-and-vegetable preserves production, in particular, to "Fish-and-vegetable solyanka" preserves production method. The method envisages recipe components preparation, carrots and bulb onions cutting and mixing with fermented cabbages to produce garnish, mixing flour, tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cinnamon and laurel leaf, the mixture cooking to produce a sauce, Baltic herring cutting, mealing in wheat flour and frying in vegetable oil, Baltic herring, garnish and sauce packing, sealing and sterilisation. The sauce contains ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: Baltic herring - 545.2; vegetable oil - 31.7; fermented cabbages - 499.1; carrots - 53.7-55.1; bulb onions - 71.7-72.6; wheat flour - 18; pumpkin seeds extraction cake - 17.6: tomato paste in conversion to 30% dry substances content - 71.4; sugar - 28.6; salt - 12.1; black hot pepper - 0.57; allspice - 0.04; cinnamon - 0.03; 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.
