FIELD: food industry.
SUBSTANCE: one performs part of chicken eggs boiling, shelling and cutting. Bulb onions are cut and sauteed in melted butter. Garlic is blanched and strained. The listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince. Skin-off pollock fillet and speck are minced. One performs the components mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Beet-root is blanched and strained, green beans are cut and frozen. One performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet-root, green beans and pumpkin seeds extraction cake mixing with milk and the remaining salt to produce garnish. One proceeds with the sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
