FIELD: food production process.
SUBSTANCE: proposed preserve preparation method is as follows: chicken eggs are boiled, peeled and chopped; onions are cut and sautéed in melted butter, potatoes are sliced and fried in tallow, carrots and parsley roots are cut and sautéed in margarine. After that dried porcini mushrooms and dried prunes are blanched and chopped. Green parsley is chopped and frozen; fresh green peas are frozen. The potatoes, carrots, parsley roots, prunes, green peas, sugar and culinary salt are mixed under oxygen-free conditions to produce the garnish. The chicken eggs, dried porcini mushrooms, onions, green parsley, culinary salt and hot black pepper are mixed under oxygen-free conditions for a homogenous farce formation. Skinned-off pike perch fillet is sliced and beaten. The chops (with the prepared farce folded in) are smothered in wheat flour and steeped in liaison. After that the chops are breaded in whey crumbs and fried in vegetable oil. The chops, garnish and vegetable oil are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
