FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs boiling, shelling and cutting part of chicken eggs. Bulb onions are cut and sauteed in melted butter. Garlic is blanched and strained. The listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince. Skin-off sander 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. 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 and fried in melted butter. Carrots are blanched and cut. The fresh green peas are frozen. Sunflower flour is poured with drinking water and maintained for swelling. 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 packed. One performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
