FIELD: food industry.
SUBSTANCE: method involves boiling, shelling and cutting part of chicken eggs, cutting and sauteing in vegetable oil part of bulb onions, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and part of black hot pepper to produce mince. Skin-off fish fillet and speck are minced. One performs mixing the mince with the remaining chicken eggs and another part of salt to produce a cutlet mass. One performs the mince moulding into the cutlet mass. One proceeds with the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in vegetable oil to produce sichenik cutlets. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in vegetable oil and strained. Potatoes are cut and blanched, fresh white cabbages are chopped and frozen. One performs sunflower flour pouring with fish broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, potatoes, cabbages and sunflower flour with fish both, tomato paste, acetic acid, sugar, the remaining black hot pepper and laurel leaf to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
