FIELD: food industry.SUBSTANCE: present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fried mackerel in tomato sauce" the method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander, nutmeg, nutmeg flower and laurel leaf, cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: mackerel - 1171.4 vegetable oil - 70.3 bulb onions - 73.4-74.4 wheat flour - 20.3, pumpkin seeds extraction cake - 22.3, tomato paste in conversion to 30% dry substances content - 89.1, acetic acid in conversion to 80% concentration - 3.7, sugar - 42.9, salt - 17.1, black hot pepper - 0.14, allspice - 0.23, cloves - 0.14, coriander - 0.14, nutmeg - 0.23 nutmeg flower - 0.23 laurel leaf - 0.04, water till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.Настоящее изобретение относится к технологии производства рыбных консервов. Описан способ производства консервов "Скумбрия обжаренная в томатном соусе", предусматривающий подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, его смешивание с томатной пастой, питьевой водой, сахаром, перцем черным горьким, перцем душистым, гвоздикой, кориандром, мускатным орехом, мускатным цветом и лавровым листом, варку и добавление уксусной кислоты с получением соуса, резку, выдержку в солевом растворе, панировани
