FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Sichenik fish cutlets Ukrainian-style" envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, cutting and sauteing in vegetable oil part of bulb onions, garlic blanching and straining the listed components mixing with wheat crumbs, part of salt and part of black hot pepper to produce mince, skin-off fish fillet and speck mincing, mixing with the other part of chicken eggs and the other part of salt to produce a cutlet mass, mince moulding into the mass to produce sichenik cutlets, carrots and the remaining bulb onions cutting and sauteing in vegetable oil, potatoes cutting and blanching, fresh white cabbages chopping and freezing, mixing carrots, the remaining bulb onions, potatoes and cabbages with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, sichenik cutlets and garnish packing, sealing and sterilisation. Before packing sichenik cutlets are steeped in liaison, mealed in wheat crumbs and fried in vegetable oil carrots and the remaining bulb onions are strained before mixing one uses ground pumpkin seeds extraction cake that is poured with fish broth (before mixing) and maintained for swelling all the components are used at the following expenditure ratio, weight parts: skin-off fish fillet - 207.6 chicken eggs - 137 speck - 75.5 vegetable oil - 35.5 fresh white cabbages - 319.2 carrots - 12.5-12.8 bulb onions - 108.7-110.1 garlic - 4.8-5.1 potatoes - 320-337.5 wheat crumbs - 75.5 pumpkin seeds extraction cake - 16.6 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 - 0.25 laurel leaf - 0.1 fish broth till the target product yield is equal to 1000.EFFECT: method ensures reduction of t
