FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Pre-processed meat is sliced and chopped. Onions in a quantity of approximately 1/7 of the total formulated amount are cut and blanched. The above-mentioned ingredients are mixed with chicken eggs in a quantity of approximately 1/6 of the total formulated amount, culinary salt and hot black pepper for a homogenous farce formation. The farce is shaped to produce quenelles. Dough is kneaded of pre-processed rye flour, the chicken eggs remaining, potable water and culinary salt. The dough is conditioned, molded, rolled out and cut to form lashka dumplings. The remaining onions are cut and sautéed in melted butter. Pre-processed potatoes are cut and blanched. Pre-processed green onions are chopped and frozen, preferably - at a slow rate. The above-mentioned ingredients are mixed with culinary salt, hot black pepper and laurel lea under oxygen-free conditions. The quenelles, lashka dumplings, mixture prepared and bone broth are packaged, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: pre-cooked food digestibility improvement.
