FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The proposed preserve preparation process is as follows: chicken eggs formulated are boiled, peeled and chopped, onions are cut and sautéed in 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 codfish fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Potatoes are cut and fried in melted butter. Turnip-rooted cabbage and red cabbages are cut and frozen. Fresh green peas are frozen. The potatoes, turnip-rooted cabbage, red cabbage, green peas, sugar, culinary salt and calcium acetate are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar cooked foods.
