FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, raw and fried pike mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. The method is characterised by the components quantity in weight parts.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
