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. Deskinned codfish fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain a mass, which is then moulded and mixed with the above mass. The pieces of minced fish are wetted in liaison, floured in the remaining part of wheat crumbs and fried in melted butter to obtain the final products. Potatoes are cut and blanched; turnip-rooted cabbage, runner beans and red cabbage are cut and frozen; fresh green peas are frozen; potatoes, turnip-rooted cabbage, runner beans, red cabbage, green peas, sugar, table salt and calcium acetate to prepare garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: increase of digestibility from 1·102 to 1,3·105 comparing to the similar dish.
