FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For sauce production one performs bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintained for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the produced mixture cooking and acetic acid addition. Herring is cut, mealed in wheat flour and fried in vegetable oil; carrots are cut and sauteed in vegetable oil; fermented cabbages are fried in vegetable oil. Then the herring, carrots, cabbages and sauce are packed, sealed and sterilised to produce preserves.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
