FIELD: food industry.
SUBSTANCE: method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes cutting, blanching and straining, rutabaga cutting and blanching, subsequent mixing of the components with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water and maintained for swelling (before mixing); then one performs sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
