FIELD: food production process.
SUBSTANCE: part of the chicken eggs formulated are boiled, peeled and chopped. Onions are 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. Skin-off codfish fillet and pork fat are minced. The minced fish and fat are 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. Beet-roots are blanched and chopped. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The beet-roots, 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 foods as compared to standard analogues (digestibility value increased from 1·105 to 1,3·105).
