FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The preserves are prepared by way of boiling, shelling and cutting part of the chicken eggs, bulb onions cutting and sauteing in melted butter and garlic blanching and straining. Then 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 cutlet mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Then potatoes are cut, blanched and strained. Turnips are cut and blanched. The fresh green peas are frozen. Sunflower flour is poured with drinking water and maintained for swelling. Potatoes, turnips, green peas and sunflower flour are mixed with milk, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
