FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, ordinary fish frying in vegetable oil and mincing, potatoes cutting, cooking and mincing, cutting and mincing ide, pike and part of fresh bulb onions. The listed components are mixed with part of salt and part of black hot pepper to produce mince; the mince is moulded to produce cutlets. Then one performs carrots and the remaining fresh bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing, carrots, sauteed fresh bulb onions and cabbages mixing to produce garnish. Then one performs wheat flour, drinking water, vegetable oil, tomato paste, acetic acid, sugar, the remaining salt, dried bulb onions, the remaining black hot pepper, allspice, coriander, cloves and laurel leaf mixing and the mixture cooking till dry substances content is equal to 25% to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
