FIELD: food production process.
SUBSTANCE: chicken eggs are boiled, peeled and chopped. Beef is sliced and chopped. Onions are cut and sautéed in vegetable oil. Asparagus and green dill are chopped and frozen. Wheat flour is sautéed in melted butter. The beef, part of the onions, the green dill, milk, culinary salt and hot black pepper are mixed together under oxygen-free conditions for a homogenous farce formation. The farce is moulded (with chicken eggs folded in) to produce noisettes. The asparagus, remaining onions, wheat flour, "Yuzhny" sauce and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Then the noisettes, garnish and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility of preserve foods (digestibility value = 1,3·105).
