FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The preserves are prepared by way of boiling, peeling and cutting part of the chicken eggs, bulb onions cutting and sauteing in melted butter and garlic blanching and straining. The listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince. Skin-off haddock fillet and speck are minced and mixed with the remaining chicken eggs and another part of salt to produce cutlet mass. One proceeds with 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. Potatoes are cut, blanched and strained. Carrots are blanched and cut. One performs fresh green peas freezing; sunflower flower pouring with drinking water and maintenance for swelling. Potatoes, carrots, green peas and sunflower flour are mixed with milk, 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.
