FIELD: food production process.
SUBSTANCE: part of the chicken eggs formulated are boiled, peeled and chopped. Onions are cut and browned in melted butter, garlic is 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 haddock 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. Carrots are cut and blanched. Fresh green peas are frozen. Wheat flour is browned in melted butter. The carrots, green peas, wheat flour, milk, and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Sichenik cutlets, garnish and melted butter are packed. Then it is sealed and sterilised to get the end product.
EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher digestibility.
