FIELD: food industry.
SUBSTANCE: new preserve preparation 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 rockfish fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is molded 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. Potatoes are cut and fried in melted butter, carrots and parsley root are cut and browned in melted butter, prunes are blanched and cut, green beans are cut and frozen. Potatoes, carrots, parsley root, prunes, green beans, sugar and culinary salt are mixed under oxygen-free conditions to obtain garnish. After packing the minced fish, garnish and melted butter, the product is sealed and sterilised.
EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.
