FIELD: food industry.
SUBSTANCE: invention relates to a method of preserved second-course lunches production. The method involves 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 pike 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 and blanching, fresh green peas freezing, potatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. The garnish composition includes lagenaria that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
