FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The part of chicken eggs formulated are boiled, peeled and chopped, onion is cut and browned in the 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 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. Beetroot is blanched and cut. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The beet-root, green peas, wheat flour, milk 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: improved digestibility as compared to similar pre-cooked foods.
