FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Part of chicken eggs is boiled, shelled and cut; 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. 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 to produce sichenik cutlets. One performs potatoes cutting, blanching and straining, carrots blanching and cutting, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance 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, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
