FIELD: food industry.
SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages balls, garnish and sauce production, packing, sealing and sterilisation to produce the target product. Balls are produced by way of raw and fried small ordinary fish mincing at a weight ratio of nearly 7:3 and 33% of the recipe quantity of bulb onions, the components mixing with semolina, drinking water, 10% of the recipe quantity of black hot pepper and 25% of the recipe quantity of allspice to produce mince, the mince moulding and cooking. Garnish is produced by way of the remaining bulb onions recipe quantity cutting and sauteing in vegetable oil and mixing with chopped carrots. Sauce is produced by way of prepared ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to 1:5 and maintenance for swelling; one performs parsley greens milling, extraction cake mixing with milled parsley greens, tomato paste, drinking water, sugar, salt, the remaining black hot pepper and allspice, red sweet pepper, cloves, ginger and laurel leaf, the mixture coking and acetic acid addition.
EFFECT: reduction of the manufactured target product adhesion to container walls.
