FIELD: food industry.SUBSTANCE: invention relates to the technology for fish-and-vegetable preserves production, in particular, to "Pike liver solyanka" preserves production. The method involves preparation of recipe components, pike cutting, mealing in wheat flour, frying in vegetable oil and milling, pike liver mealing in wheat flour, frying in vegetable oil and cutting, carrots and part of bulb onions cutting and sauteing in vegetable oil the listed components mixing with fermented cabbages, the remaining bulb onions cutting, sauteing in vegetable oil, milling, mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, the produced mixture 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: pike - 222.9 pike liver - 400 vegetable oil - 79.4 fermented cabbages - 334.3 carrots - 222.9-228.6 bulb onions - 130.3-132 wheat flour - 10.7 pumpkin seeds extraction cake - 16.1, tomato paste in conversion to 30% dry substances content - 31.4, acetic acid in conversion to 80% concentration - 1.7, sugar - 8.6, salt - 14.9, black hot pepper - 0.04, allspice - 0.04, cloves - 0.04, coriander - 0.04 laurel leaf - 0.01, 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, а именно к производству консервов "Солянка из печени щуки". Способ включает подготовку рецептурных компонентов, резку, панирование в пшеничной муке, обжаривание в растительном масле и измельчение щуки, панирование в пшеничной муке, обжаривание в растительном масле и резку печени щуки, резку и пассерование в
