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, part of salt and black hot pepper to produce mince. Then skin-off pike fillet and speck are minced. Then one performs mixing the mince with the remaining chicken eggs and another part of salt to produce a 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. Beet-roots are blanched and strained; fresh green peas are frozen. Then beet-roots and green peas are mixed with flour, milk, sugar and the remaining salt to produce garnish. Then the sichenik cutlets and garnish are packed, sealed and sterilised. In the process of the method implementation, one uses sunflower flour that is poured, before mixing, with drinking water and maintained for swelling.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
