FIELD: food industry.
SUBSTANCE: part of the chicken eggs are 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 codfish fillet and pork fat and mixing it with the other part of chicken eggs and table salt to obtain cutlet mass, its slicing, forming stuffing in it, wetting in the liaison, breading in the wheat crumbs and frying in the melted butter to obtain sicheniks. Potatoes are sliced and blanched. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, canned sweet corn, 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: extends the whole variety of technical means and dishes that can be used to obtain new preserves that increase the digestibility comparing to the know dish from 1·105 to 1,3·105.
