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 haddock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a minced mass. 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. Beetroot is blanched and strained, runner beans are cut and frozen. Beetroot, runner beans, wheat flour and table salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
