FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. Preserves are produced by way of chicken eggs boiling, shelling and cutting, 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. Then one performs skin-off rockfish fillet and speck mincing, mixing with another part of chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the cutlet 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, fresh green peas freezing; sunflower flower pouring with drinking water and maintenance for swelling. Beets, green peas and sunflower flour are mixed with sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
