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 pike fillet and fat are minced and mixed with the other part of chicken eggs and salt to obtain a 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. Potatoes, carrots and parsley roots are sliced and browned in the melted butter. Dried prunes are cut and blanched, fresh green peas are frozen. The potatoes, carrots, parsley roots, prunes, green peas, sugar and culinary salt are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
