FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, part of chicken eggs boiling, shelling and cutting. One performs bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince. One performs skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. One performs beet-roots blanching and straining, fresh green peas freezing, beet-roots and green peas mixing with sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
