FIELD: food industry.SUBSTANCE: invention relates to the technology of fish preserves production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: kutum - 1428.6 vegetable oil - 83.3 bulb onions - 74-74.9 wheat flour - 22.7, sunflower flour - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - -0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - -0.02, water till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. Kutum is minced. One mixes part of bulb onions, the kutum, salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the swollen sunflower flour with the remaining bulb onions, tomato puree, sugar and the remaining ground black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked acetic acid is added to produce a sauce. The cutlets and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product.EFFECT: method allows to reduce the manufactured target product adhesion to container walls.Изобретение относится к технологии производства рыбных консервов. Способ предусматривает подготовку рецептурных компонентов. Компоненты используют при следующем соотношении расходов, мас.ч.: кутум - 1428,6 растительное масло - 83,3 репчатый лук - 74-74,9 пшеничная мука - 22,7 подсолнечная мука - 13,7 томатное пюре, в пересчете на 12%-ное содержание сухих веществ - 147,1 уксусная кислота, в пересчете на 80%-ную концентрацию - 3,4 сахар - 19,7 соль - 12,1 перец черный горький - 0,44 перец душистый 0,09 гвоздика - 0,09 кориандр - 0,09 лавровый лист - 0,02 вода до выхода целе
