FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and browning onions in melted butter, boiling to weight increase on 150% of millet, 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 breadcrumbs and fried in melted fat to make cutlets. Potatoes are sliced and fried in tallow. Carrots and parsley roots are sliced and sautéed in the melted fat. Dried prunes are blanched and chopped. Fresh green peas are frozen. The potatoes, carrots, parsley roots, prunes, green peas, sugar and culinary salt are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
