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 crumb, salt and black pepper to obtain a smooth mass. Skin-off codfish fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a minced mass. 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. Apples are cut and fried in melted butter, tomatoes are cut and blanched, carrot is blanched and cut. Fresh green peas are frozen; wheat flour is sautéed in melted butter. The apples, tomatoes, carrots, green peas, wheat flour, 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: taste properties and digestibility are improved.
