FIELD: food production process.
SUBSTANCE: part of the chicken eggs formulated are 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 rockfish fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a cutlet mass. The mass is moulded and mince is formed into it. It is steeped in liaison, floured in the rest of wheat breadcrumps. The cutlets are fried in melted butter to obtain sichenik cutlets. Potatoes are cut, blanched and strained. Pumpkin is cut and blanched. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, pumpkin, green peas, wheat flour, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Sichenik cutlets, garnish and melted butter are packed. Then sealed and sterilised.
EFFECT: enhanced digestibility.
