FIELD: food products.
SUBSTANCE: recipe components are prepared. The parts of chicken eggs formulated are boiled, peeled and chopped. Onions are cut and sauteed 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. Deskinned pike fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain cutlet mass. The mass is then moulded, stuffed with forcemeat, and steeped in liaison. The pieces of minced fish are floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. Apples are sliced and fried in melted butter. Tomatoes are cut and blanched. Beet-roots are blanched and chopped. Fresh green peas are frozen, wheat flour is browned in melted butter; apples, tomatoes, beet, green peas, wheat flour, sugar and salt are mixed without oxygen access to obtain 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.
