FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. During preserves production one performs 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 hot pepper to produce mince. Then 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 cutlet 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, blanching and straining, scallops cutting and blanching, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, scallops, 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 allows to reduce the manufactured target product adhesion to container walls.
