FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped, onions being cut and sautéed in melted butter and garlic being 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 pike perch 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). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Potatoes are sliced and fried in melted butter. Carrots and parsley roots are cut and sautéed in melted butter. Dried prunes are blanched and chopped. Runner beans are chopped and frozen. The potatoes, carrots, parsley roots, prunes, runner beans, 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.
