FIELD: food production process.
SUBSTANCE: preserves are prepared by cutting, blanching and shredding part of available potatoes, cutting and shredding mutton fat oil, blanching and mincing garlic and mixing the listed components with chicken eggs, milk, cooking salt and black hot pepper to obtain mince mass, forming, breading in wheat flour and frying in the melted fat to obtain cutlets; cutting and blanching egg-plants, remaining part of potatoes, onion, paprika and tomatoes, cutting and freezing French beans and parsley; mixing egg-plants, not-shredded part of potatoes, onion, paprika, tomatoes, French beans, parsley, cooking salt and black hot pepper without oxygen access to obtain garnish; packing cutlets, garnish and melted fat, sealing and sterilising.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.
