FIELD: food industry.
SUBSTANCE: part of bulb onions is cut, sauteed in vegetable oil and milled. Then humpback whitefish is minced. 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. One performs the remaining bulb onions milling and mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mass 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 cutlets and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: humpback whitefish - 1202.9; vegetable oil - 86.6; 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.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
