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 above mentioned components are mixed with drinking water and table salt to obtain cutlet mass which is formed breaded in wheat crumbs and fried in the melted fat to obtain sicheniks. Potatoes are cut, blanched and strained. Beet-roots are blanched and chopped. Fresh green peas are frozen. Wheat flour is sautéed in melted fat. The potatoes, beetroot, green peas, wheat flour, sour cream, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
