FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. One performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. One performs beets blanching and straining, green beans cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling, beets, green beans and sunflower flour mixing with sugar and the remaining salt to produce garnish. One proceeds with the sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
