FIELD: food industry.
SUBSTANCE: method envisages part of the chicken eggs formulated being boiled, peeled and chopped, onions being cut and sautéed in melted butter and garlic being blanched and strained. The above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper to obtain mince. Skin-off sander 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. Carrots are blanched and strained, fresh green peas are frozen, wheat flour is browned in the melted butter. Carrots, green peas, wheat flour, milk and salt are mixed without oxygen access to obtain the garnish. Sicheniks, side dish and melted butter are packed with definite components proportion. Then hermetic sealing and sterilisation follows.
EFFECT: method allows manufacturing of a product with increased digestibility.
