FIELD: food production process.
SUBSTANCE: method of fish preserves manufacturing includes preparation of the components according to the mentioned withdrawal of components. 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 haddock 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 cut and fried in the melted butter. Turnip-rooted cabbage, runner beans and red cabbage are cut and frozen. The potatoes, turnip-rooted cabbage, red cabbage, runner beans, sugar, culinary salt and calcium acetate 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: improved digestibility.
