FIELD: food production process.
SUBSTANCE: preserves are prepared by cutting and browning in the melted fat onion, boiling millet till increase in weight by 150%, chopping rabbit meat. The listed components are mixed with drinking water and table salt to obtain cutlet mass. The mass is formed, coated with wheat white bredcrumbs and fried in melted fat to make cutlets. Carrots are blanched and chopped. Runner beans are cut and frozen. Carrots, runner beans and salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
