FIELD: food production process.
SUBSTANCE: new preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped, onions being cut and sauted in melted butter and garlic being 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. Deskinned pike fillet and 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, blanched and strained; vegetable marrows are cut and blanched. The fresh green peas are frosted. Wheat flour is sautéed in melted butter. The potatoes, beet-roots, green peas, wheat flour, sour cream, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. After packing of sicheniks, garnish and melted butter, the product is sealed and sterilised.
EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.
