FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: skin-off pollock 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 - 207.6; 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. One performs boiling, shelling and cutting part of chicken eggs. Bulb onions are cut and sauteed in melted butter. Garlic is blanched and strained. Then the listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince. Skin-off pollock fillet and speck are minced. One performs mixing the mince with the remaining chicken eggs and another part of salt to produce a cutlet mass. The remaining chicken eggs are stirred to produce liaison. Then 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. Potatoes are cut, blanched and strained. Carrots are blanched and cut. Fresh green peas are frozen. Sunflower flour is poured with drinking water and maintained for swelling. Then potatoes, carrots, green peas and sunflower flour are mixed with sour cream, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packaged, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
