FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: skin-off pike fillet - 207.6; chicken eggs - 137; speck - 75.5; melted butter - 68.2; bulb onions - 61.8-62.6; garlic - 4.8-5.1; potatoes - 350-369.1; beet-roots - 212.9-221.5; green peas - 205.7; wheat crumbs - 75.5; sunflower flour - 16.6; 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. 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. One performs mixing the mince with the remaining chicken eggs and another part of salt to produce a cutlet mass. The mince is moulded into cutlet mass. One performs 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, beet-roots are blanched and cut. Fresh green peas are frozen. Sunflower flour is poured with drinking water and maintained for swelling. One mixes potatoes, beet-roots and green peas with sunflower flour, sour cream, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
