FIELD: food industry.SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages chopping and mincing, raw and fried navaga and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. After moulding one performs the mince mealing in wheat flour and frying in vegetable oil to produce cutlets, the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce sunflower flour that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: navaga - 1084 vegetable oil - 65.2 fresh white cabbages - 142.9 carrots - 71.4-73.3 bulb onions - 62.9-63.7 wheat flour - 28.5, sunflower flour - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper 0.51, allspice - 0.17, 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.Изобретение относится к технологии производства рыбоовощных консервов. В способе подготавливают рецептурные компоненты, проводят резку, пассерование в растительном масле и измельчение части репчатого лука, шинковку и измельчение на волчке свежей белокочанной капусты, измельчение на волчке сырой и обжаренной наваги и моркови, смешивание перечисленных компонентов с солью и частью перца черного горького с получением фарша. После формования
