FIELD: food production process.
SUBSTANCE: approximately 5/33 of the total formulated amount of chicken eggs is boiled, peeled and chopped. Pre-processed onions are cut and sautéed in melted butter. Pre-processed garlic is blanched and strained. The above-mentioned ingredients are mixed with approximately 1/10 of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Pre-processed skin-off rockfish fillet and pork fat are minced and mixed with approximately 8/33 of the total formulated amount of chicken eggs as well as culinary salt to produce a farce. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison prepared of the remaining chicken eggs. After that the cutlets are breaded in the wheat crumbs remaining and fried in melted butter. Pre-processed potatoes are cut, blanched and strained. Pre-processed beet-roots are cut and blanched. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Pre-processed wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with milk, sugar and culinary salt under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: improved digestibility of the pre-cooked meal.
