FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. For sichenik cutlets production one performs preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince. One performs skin-off haddock fillet and speck mincing, mixing with the other part of chicken eggs and another part of salt to produce a cutlet mass, the mince moulding into the cutlet mass, steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter. For garnish production one performs potatoes cutting and frying in melted butter, carrots blanching and cutting, green beans cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with potatoes, carrots, green beans, sour cream, sugar and the remaining salt. The sichenik cutlets and garnish are packed, sealed and sterilised to produce a preserved product.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
