FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production technology and represents a method envisaging 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, the mince moulding into the mass, steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets; potatoes cutting and frying in melted butter carrots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing potatoes, carrots, green beans and pumpkin seeds extraction cake with sour cream, sugar and the remaining salt to produce garnish, sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
