FIELD: food industry.
SUBSTANCE: recipe components are prepared at the following expenditure ratio, weight parts: mackerel - 1000; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. Part of bulb onions is cut, sauteed in vegetable oil and minced. Fresh white cabbages are chopped and minced. Raw and fried mackerel and carrots are minced. 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. The remaining bulb onions are minced. Ground pumpkin seeds extraction cake is poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling. Then one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
