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. Carrots are blanched and strained. Fresh green peas are frozen. Wheat flour is sautéed in melted fat. Carrots, green peas, wheat flour, milk and salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
