FIELD: food production process.
SUBSTANCE: method includes boiling, shelling and cutting chicken eggs, cutting and browning onions in melted butter, blanching and straining garlic, and mixing the listed ingredients with a part of wheat crumbs, salt and black pepper to obtain a smooth mass. Skin-off pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The mass is moulded, mixed with the first mass, and steeped in liaison. The pieces of minced fish are floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. Potatoes are cut and fried in melted butter, runner beans are blanched and cut. Potato, runner beans and salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: taste properties and digestibility are improved.
