FIELD: food production process.
SUBSTANCE: proposed preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped, onions being cut and sautéed in melted butter and garlic being blanched and grated. 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 pike fillet and frozen pork fat are minced and mixed with the other part of chicken eggs and salt to obtain cutlet mass. The farce 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 are cut and fried in melted butter, turnip-rooted cabbage, runner beans and red cabbage are cut and frozen. Fresh green peas are frozen. The potatoes, turnip-rooted cabbage, red cabbage, runner beans, sugar, culinary salt and calcium acetate are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
