FIELD: food production process.
SUBSTANCE: method includes boiling, shelling and cutting chicken eggs, cutting and browning onions in melted butter, blanching and straining garlic, and mixing the listed ingredients with a part of wheat crumb, salt and black pepper to obtain a smooth mass. Skin-off pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. Then it is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Potatoes, carrots and parsley roots are sliced and browned in the melted butter. Dried prunes are blanched and chopped. Runner beans are blanched and chopped. The potatoes, carrots, parsley roots, dried prunes, runner beans, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
