FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions milling and mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fermented cabbages frying in vegetable oil, the cod, carrots, cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 69.1; carrots - 238-244.1; bulb onions - 86.3-87.4; fermented cabbages - 259.7; 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 - 3.4, sugar - 25.7, salt - 13.6, 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.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
