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 sander 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. Potatoes are cut, blanched and strained. Fresh green peas are frozen. Potatoes and green peas are mixed with flour, milk, sugar and the remaining salt to produce garnish. Scallops are used in the garnish composition. Scallops are cut and blanched before mixing. Before mixing sunflower flour is poured with drinking water and maintained for swelling. Then the sichenik cutlets and garnish are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
