FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. Part of bulb onions is cut, sauteed in vegetable oil and milled. Then fresh white cabbages are chopped and minced. Additionally, muksun and carrots are milled. Then the listed components are mixed with salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The remaining bulb onions are milled and mixed with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The prepared paste is cooked; acetic acid is added to produce a sauce. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The produced cutlets in the sauce are packed, sealed and sterilised. Preserves are procured at the following weight ratio of the components: muksun - 842; 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.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
