FIELD: food production process.
SUBSTANCE: fish and vegetable preserve production process includes the following activities: boiling, peeling and cutting part of eggs. Onion is cut and browned in the melted butter, garlic is blanched and grated. 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 pike fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a minced mass. 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, blanched and strained. Beetroot is cut and blanched. The fresh green peas are frosted. Wheat flour is sautéed in melted butter. The potatoes, beetroot, green peas, wheat flour, sour cream, 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: improved digestibility.
1 cl
