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 for a homogenous stuffing formation. Skin-off pike fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain a mass. 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 sliced and fried in melted butter. Turnip-rooted cabbage and red cabbage are cut and frozen, fresh green peas are frozen. The potatoes, turnip-rooted cabbage, red cabbage, green peas, sugar, culinary salt and calcium acetate are mixed under oxygen-free conditions to produce 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.
