FIELD: food industry.
SUBSTANCE: recipe components are prepared. The part of chicken eggs formulated is 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 pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce cutlet mass. The mass is moulded and mince is formed into it. It is steeped in liaison, breaded in remaining wheat crumbs. The cutlets are fried in melted butter to obtain sichenik cutlets. Potatoes are cut, blanched and strained. Marrows are cut and blanched. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, marrows, 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: invention allows manufacturing of canned food with increased digestibility.
