FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, chicken meat cutting, parsley greens cutting and freezing, the listed components mixing with chicken eggs, part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, dill greens freezing and mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, dill greens and pumpkin seeds extraction cake mixing with sour cream, bone broth and the remaining salt to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
