FIELD: food industry.
SUBSTANCE: proposed preserve preparation process is as follows: 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 pike perch fillet and pork fat are minced and mixed with the remaining chicken eggs and salt to obtain cutlet mass. The cutlet mass 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 blanched, beet is blanched and cut, fresh green peas are frozen, wheat flour is browned in melted butter. Potatoes, beet, green peas, wheat flour, milk, sugar and salt are mixed under oxygen-free conditions to obtain side dish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: producing new canned food with high digestibility as compared to similar cookery dish.
