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. Runner beans are cut and frozen. Carrots, runner beans, sugar and table salt are mixed without oxygen access to obtain garnish. The sicheniks, garnish and tallow are packed, sealed and sterilised.
EFFECT: enhanced digestibility.
