FIELD: food products.
SUBSTANCE: part of the 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 pike fillet and pork fat and mixing it with the other part of chicken eggs and table salt to obtain cutlet mass, its slicing, forming stuffing in it, soaking in liaison, breading in the wheat crumbs and frying in the melted butter to obtain sicheniks. Beet-roots are blanched and cut, fresh green peas are frozen, and beet-roots, green peas and salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: increase of digestibility from 1·105 to 1,3·105 comparing to the similar dish.
