FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, boiling, 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 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 and the mince moulding into the mass. Then one performs steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Prepared potatoes and vegetable marrows are cut and blanched. Fresh green peas are frozen. Sunflower flour is poured with drinking water and maintained for swelling. Potatoes, vegetable marrows, green peas and sunflower flour are mixed with milk, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed. Then one performs sealing and sterilisation to produce the target product. The components are used at the following expenditure ratio, wt %: 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 - 236.4-249.4; vegetable marrows - 204.9; green peas - 205.7; wheat crumbs - 75.5; sunflower flour - 16.6; milk - 40; sugar - 0.5; salt - 12; black hot pepper - 0.2; water till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
