FIELD: food production process.
SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread; quail flesh and raw tallow chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; carrots, white roots, raw onions and leek cutting, browning in the melted butter and straining; rutabaga cutting and blanching, French beans and herbs cutting and freezing; fresh green peas freezing, wheat flour browning in melted butter; carrots, white roots, raw onions, leek, rutabaga, green peas, French beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and laurel leaves mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
