FIELD: food industry.
SUBSTANCE: new preserve preparation method envisages part of the chicken eggs 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 pike perch 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. Potatoes are cut and fried in melted butter, turnip-rooted cabbage and red cabbage are cut and frozen. Fresh green peas are frozen. The potatoes, turnip-rooted cabbage, red cabbage, green peas, sugar, culinary salt and calcium acetate are mixed under oxygen-free conditions to produce the garnish. After packing the minced fish, garnish and melted butter, the product is sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to a known dish.
