FIELD: food industry.SUBSTANCE: present invention relates to the preserved appetisers production technology. One described a method for production of preserved scallop appetisers in a hot tomato sauce the said method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, laminaria, carrots and beets cutting, sauteing in vegetable oil and mixing to produce mince, scallops cutting into slices and frying in vegetable oil, the scallops, mince and sauce packing, sealing and sterilisation all the components are used at the following expenditure ratio, weight parts: scallops - 874.3 vegetable oil - 86.9 laminaria - 402.9 carrots - 437.1-448.4, beet roots - 94.6-98.4, bulb onions - 27-27.3, ground pumpkin seeds extraction cake - 18.1, tomato paste in conversion to 30% dry substances content - 61.5, acetic acid in conversion to 80% concentration - 1.5, sugar - 19.9, salt - 12, black hot pepper - 0.06, allspice - 0.03, cloves - 0.03, coriander - 0.03, laurel leaf - 0.03, water till the target product yield is equal to 1000.EFFECT: production of new appetiser preserves with reduced adhesion to container walls.Настоящее изобретение относится к технологии производства закусочных консервов. Способ производства закусочных консервов из патиссонов в остром томатном соусе предусматривает подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, заливку питьевой водой и выдержку для набухания молотого шрота семян тыквы, смешивание перечисленных компонентов с томатной пастой, питьевой водой, сахаром, солью, перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом, варку и добавлени
