FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. Recipe components are prepared. Then a part of chicken eggs are boiled, shelled and cut. Pre-processed onions are cut and sauteed in melted butter. Garlic is blanched and riced. 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 sander 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, made from remaining chicken eggs, breaded in the wheat crumbs remaining and fried in melted butter. Apples are sliced and fried in melted butter. Prepared tomatoes are cut and blanched. Beet-roots are blanched and chopped. Fresh green peas are exposed to freezing. Wheat flour is sautéed in melted butter. The above components are mixed without oxygen access with 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 cooked foods.
