FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 35.4; carrots - 178.6-183.2; bulb onions - 78.6-79.6; beans - 71.4; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. One performs bulb onions milling and ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the listed components and adds acetic acid to produce a sauce. Carrots are cut. Beans are boiled till double weight increase. Cod is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The cod, carrots, beans and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
