FIELD: food production process.
SUBSTANCE: proposed preserve preparation method is as follows: part of the formulated amount of chicken eggs is 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 codfish 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 melted butter; carrots and parsley roots are chopped and sautéed in melted butter; dried prunes are blanched and cut; runner beans are cut and frozen. The potatoes, carrots, parsley roots, prunes, runner beans, 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 of preserve meals as compared to similar foods.
