FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, part of chicken eggs cooking, shelling and cutting, part of bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and part of black hot pepper to produce mince, skin-off fish fillet and speck mincing, mixing with the other part of 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 vegetable oil to produce sichenik cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in vegetable oil and straining, potatoes cutting and blanching, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions, potatoes, cabbages and pumpkin seeds extraction cake with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf 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.
