FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves sichenik cutlets and garnish production, packing, sealing and sterilisation to produce the target product. The sichenik cutlets are produced by way of cooking, shelling and cutting chicken eggs in an amount of 15% of the recipe quantity, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with wheat crumbs in an amount of 10% of the recipe quantity, salt in an amount of 50% of the recipe quantity and ground black hot pepper to produce mince. One performs mincing of skin-off pike fillet and speck, their mixing with chicken eggs in an amount of 24% of the recipe quantity and salt in an amount of 24% of the recipe quantity to produce cutlet mass, stirring of the remaining chicken eggs to produce liaison. Then one proceeds with mince moulding into the cutlet mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter. Garnish is produced by way of potatoes and rutabaga cutting and blanching, prepared ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of 1:5 and maintenance for swelling; one mixes potatoes, rutabaga and pumpkin seeds extraction cake as well as frozen fresh green peas, milk, sugar and the remaining salt.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
