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 sander 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 cutlet mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Then one performs beets blanching and straining, green beans cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling, beets, green beans and sunflower flour mixing with sugar and the remaining salt to produce garnish. Then sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
