FIELD: food industry.
SUBSTANCE: method involves preparation of recipe components, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried broad whitefish and carrots mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: broad whitefish - 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 allows to reduce adhesion to container walls.
