FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried pollock and carrots mincing. One mixes the listed components with salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. For sauce production the remaining bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition. Then the cutlets and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
