FIELD: food industry.
SUBSTANCE: recipe components are prepared. The part of chicken eggs formulated are boiled, peeled and chopped. Onion is cut and browned in the melted butter, garlic is blanched and grated. 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 are minced and mixed with the remaining chicken eggs and culinary salt to produce a minced mass. The mass is moulded and mince is formed into it. It is steeped in liaison, breaded in remaining wheat crumbs. The cutlets are fried in melted butter to obtain sichenik cutlets. Potatoes and marrows are cut and blanched; fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, vegetable marrow, green peas, wheat flour, milk, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Sichenik cutlets, garnish and melted butter are packed. Then they are sealed and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
