FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, bulb onions milling, raw and fried sheatfish mincing, mixing part of bulb onions, sheatfish, 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 swollen extraction cake mixing with the remaining bulb onions, 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.
