FIELD: food industry.
SUBSTANCE: proposed preserved product preparation process is as follows: part of the 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 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 formed products are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. 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, milk, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
