FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves preparation of recipe components, cooking, shelling and cutting part of 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 pike 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 mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Potatoes are cut, blanched and strained. Carrots are blanched and cut, fresh green peas are frozen. Potatoes, carrots and green peas are mixed with flour, sour cream, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised. One uses sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: skin-off pike fillet - 207.6; chicken eggs - 137; speck - 75,5; melted butter - 29.7; bulb onions - 61.8-62.6; garlic - 4.8-5.1; potatoes - 161.6-169.3; carrots - 200.9-206; green peas - 205.7; wheat crumbs - 75.5; sunflower flour - 23.3; sour cream - 40; sugar - 2.8; salt - 12; black hot pepper - 0.2; water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
