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 performs the mince moulding into the cutlet mass. The pieces of minced fish are wetted in liaison, floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. One performs potatoes cutting, blanching and straining, benincasa cutting and blanching, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, benincasa, green peas and sunflower flour mixing with milk, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
