FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, skin-off fish fillet and speck chopping, part of chicken eggs boiling, shelling and cutting, garlic straining, fresh cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in vegetable oil, wheat flour sauteing, potatoes cutting and blanching, mixing skin-off fish fillet, speck, raw chicken eggs and part of salt to produce mince, mixing part of bulb onions, wheat crumbs, boiled chicken eggs, garlic, another part of salt and part of black hot pepper to produce filling, filling moulding into mince to produce sichenik cutlets, mixing carrots, parsley roots, the remaining bulb onions, cabbages, potatoes, wheat flour, tomato paste, acetic acid, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, sichenik cutlets, garnish and fish broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: skin-off fish fillet - 300; speck -105; chicken eggs - 115; vegetable oil - 50; potatoes - 320-337.5; ornamental cabbages - 318.5; carrots - 12.5-12.8; parsley roots - 6.7-6.9; bulb onions - 108.7-110.1, garlic- 6.5-6.9; wheat crumbs - 10; wheat flour - 3, tomato paste in conversion to 30% dry substances content - 8.3, acetic acid in conversion to 80% concentration - 0.3, sugar - 7.5, salt - 12, black hot pepper - 0.2, laurel leaf - 0.1, fish broth till the target product yield is equal to 1000.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
1 ex
