FIELD: food industry.
SUBSTANCE: recipe components are prepared at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 78.3; carrots - 476.3-488.5; bulb onions - 86.3-87.4; wheat flour - 10, 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. Bulb onions are cut, sauteed in vegetable oil and minced. Ground pumpkin seeds extraction cake is poured with drinking water at a weight ratio equal to 1:5 and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Scad is cut, mealed in wheat flour and fried in vegetable oil. Carrots are cut and sauteed in vegetable oil. The scad, carrots and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
