FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: scad - 1119.8; vegetable oil - 70.6; carrots - 142.9-146.5; bulb onions - 154-56; brined cucumbers - 66.9; wheat flour - 13.4, 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 - 16.4, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.13, water till the target product yield is equal to 1000. Part of bulb onions is cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained 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. The remaining bulb onions and carrots are cut and sauteed in vegetable oil. Brined cucumbers are cut; the listed components are mixed to produce garnish. Scad is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The scad, garnish and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
