FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for preparation of preserved product "Sichenik fish cutlets Ukrainian-style" envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, 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 cutting, blanching and straining, beet roots cutting and blanching, green beans cutting and freezing, potatoes, beet roots and green beans mixing with sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: skin-off sander fillet - 207.6; chicken eggs - 137; speck - 75,5; melted butter - 29.7; bulb onions - 61.8-62.6; garlic - 4.8-5.1; potatoes - 161.6-169.3; beet-roots - 212.9-221.5; green beans - 207.6; wheat crumbs - 75.5; pumpkin seeds extraction cake - 23.3; sour cream - 40; sugar - 2.8; salt - 12; black hot pepper - 0.2; water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
