FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: mackerel - 1000; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, sunflower flour - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. One performs bulb onions cutting, sauteing in vegetable oil and milling. One performs fresh white cabbages chopping and mincing. Raw and fried mackerel and carrots are minced. One mixes part of bulb onions, the mackerel, cabbages, carrots, salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. One mixes the remaining bulb onions, tomato paste, drinking water, sugar and the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The cutlet and the sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
