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 frying in the melted fat potatoes, cutting and browning in melted fat carrots and parsley roots, blanching and cutting prunes, cutting and freezing runner beans and mixing in the oxygen-free conditions potatoes, carrots, parsley roots, prunes, runner beans, 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.
