FIELD: food industry.
SUBSTANCE: recipe components are prepared. 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 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. Potatoes are cut, blanched and strained. Beet-roots are blanched and cut. Green beans are cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Potatoes, beet-roots, green beans and pumpkin seeds extraction cake are mixed with sour cream, sugar 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.
