FIELD: food industry.
SUBSTANCE: method includes preparation of the recipe components, boiling, shelling and cutting chicken eggs, cutting and browning onions in melted butter, blanching and straining garlic, and mixing the listed ingredients with a part of wheat crumb, salt and black pepper to obtain a smooth mass. Skin-off pollock fillet and pork fat and mixing it with the other part of chicken eggs and table salt to obtain cutlet mass, its slicing, forming stuffing in it, wetting in the liaison, breading in the wheat crumbs and frying in the melted butter to obtain sicheniks. Potatoes are cut, blanched and strained. Marrows are blanched. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, marrow, green peas, wheat flour, milk, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. After follows packing sicheniks, garnish and melted butter, the product is sealed and sterilised.
EFFECT: invention provides for producing new canned food with high digestibility as compared to similar cookery dish.
