FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, 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 wheat crumbs, salt and black hot pepper to produce mince. Then skin-off pollock fillet and speck are minced. Then the listed components are mixed with the other part of chicken eggs and salt to produce 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. One performs potatoes cutting and blanching, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling. Potatoes, green peas and sunflower flour are mixed with milk, sugar and the remaining salt to produce garnish. Then the sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
