FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped, onions being cut and sautéed in melted butter and garlic being blanched and strained. The above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Skin-off pollock fillet and pork fat are minced and mixed with the remaining eggs and culinary salt to produce a farce. The farce is moulded, the stuffing is folded in. The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter to produce sichenik cutlets. Potatoes are cut, blanched and strained. Beet-roots are blanched and chopped. Runner beans are cut and frozen. Wheat flour is sautéed in melted butter. The potatoes, carrots, beet-root, 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 butter are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
