FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: peled - 1202.9; vegetable oil - 91.5; bulb onions - 74-74.9; wheat flour - 22.7, pumpkin seeds extraction cake - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - 0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - 0.02, water till the target product yield is equal to 1000. Bulb onions is cut, sauteed in vegetable oil and milled. Raw and fried peled is minced. One mixes part of bulb onions, the peled, salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the extraction cake with the remaining bulb onions, tomato puree, sugar and the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the listed components and adds acetic acid 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.
