FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, cutting and sauteing in vegetable oil part of bulb onions, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and part of black hot pepper to produce mince, skin-off fish fillet and speck mincing, mixing with the other part of chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in vegetable oil to produce sichenik cutlets, carrots and the remaining bulb onions cutting, sauteing in vegetable oil and straining, potatoes cutting and blanching, fresh white cabbages chopping and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, the strained part of bulb onions, potatoes, cabbages and sunflower flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
