FIELD: food industry.
SUBSTANCE: recipe components are prepared. Raw onions are cut and sautéed in melted fat. Millet is boiled till 150% increase of weight. Rabbit meat is chopped. The listed components are mixed with drinking water and table salt to obtain cutlet mass. Then it is formed, coated with wheat white bredcrumbs and fried in melted fat to make sichenik cutlets. Potatoes are cut, blanched and strained. Swedes are cut and blanched. Fresh green peas are frozen. Wheat flour is sautéed in melted fat. Potatoes, swedes, green peas, wheat flour, milk, sugar and salt are mixed under oxygen-free conditions to obtain garnish. Sichenik cutlets, garnish and melted fat are packed, sealed and sterilised. Digestibility index of the preserve is equal to 12.6·104.
EFFECT: allows expanding range of technical means and dishes used in manufacturing of new canned food which ensure increase of its digestibility.
