FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The recipe components are prepared. Then part of chicken eggs are boiled, peeled and cut. Pre-processed onions are cut and sautéed 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 pike fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce cutlet mass. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison obtained from the remaining part of chicken eggs, breaded in the wheat crumbs remaining and fried in melted butter to obtain sicheniks. Pre-processed potatoes are sliced, blanched and strained. Turnip is cut and blanched. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Wheat flour is sautéed in melted butter. The above components are mixed without oxygen access with milk, sugar and table salt to obtain garnish. Sicheniks, garnish and melted butter are packaged, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
