FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and mincing, fresh white cabbage chopping and mincing, raw and fried sardine and carrots 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, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, 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 sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: method ensures reduction of the product adhesion to container walls.
