FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and straining, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, mixing carrots, parsley roots, bulb onions with the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, fresh white cabbages shredding, the round rissoles, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
