FIELD: food production process.
SUBSTANCE: meat is cut and chopped, part of the onions formulated are cut and blanched; the above-mentioned ingredients are mixed with part of the chicken eggs formulated, culinary salt and hot black pepper for a homogenous farce formation; the farce is moulded to produce quenelles. Wheat flour, the remaining chicken eggs, culinary water and culinary salt are blended to produce dough. The dough is conditioned, moulded, rolled out and cut to form lashka dumplings. The remaining onions are cut and sautéed in melted butter. Potatoes are sliced and blanched. Green onions are chopped and frozen. The sautéed onions, potatoes, green onions, culinary salt, hot black pepper and laurel lea are mixed with under oxygen-free conditions. The quenelles, lashka dumplings, mixture and bone broth 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 4,1·104 to 5·104).
