FIELD: food industry.
SUBSTANCE: invention is intended for usage 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a 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. One performs potatoes cutting and blanching, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, green peas and sunflower flour mixing with preserved sweet maize, milk, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed. Then one performs sealing and sterilisation.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
