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. Turnip-rooted cabbage and red cabbage 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 fat are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
