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 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, beet-roots blanching and straining, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing beet-roots, green beans and pumpkin seeds extraction cake with milk and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
