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 Pollock 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. Carrots, green peas, sugar and culinary salt are mixed together 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 follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
