FIELD: food production process.
SUBSTANCE: preserves are prepared by cutting and browning in the melted fat onion, boiling millet till increase in weight by 150%, chopping rabbit meat and mixing listed components with drinking water and table salt to obtain cutlet mass, its forming, breading in the bread crumbs and frying in the melted fat to obtain sicheniks, cutting and blanching beetroots, freezing fresh green peas, browning in the melted fat wheat flour and mixing in the oxygen-free conditions beetroots, green peas, wheat flour, sugar and table salt to obtain garnish, packing sicheniks, garnish and melted fat, sealing and sterilising.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
