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. Potatoes and turnip are cut and blanched. Fresh green peas are frozen. Wheat flour is sautéed in melted fat. The potatoes, turnip, green peas, wheat flour, milk, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
