FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped and onions being cut and sautéed in melted butter. Garlic is blanched and strained. The above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Skinned-off pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded to produce sichenik cutlets (the stuffing folded in) that are steeped in liaison and breaded in the wheat crumbs remaining. The cutlets are fried in melted butter. Potatoes are sliced and blanched; carrots are sliced and blanched. Fresh green peas are frozen; wheat flour is sautéed in melted butter. The potatoes, carrots, green peas, wheat flour, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: diversification of available food products; improved digestibility of preserve meals as compared to similar foods.
