FIELD: food production process.
SUBSTANCE: method includes preparation of recipe components. The part of chicken eggs formulated are boiled, peeled and chopped. Raw onions are cut and browned in melted butter, garlic is 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. Skin-off pike fillet and pork fat are mixed with another part of chicken eggs and table salt to obtain cutlet mass, it is sliced, stuffing is formed in it, it is soaked in liaison, breaded in wheat crumbs and fried in melted butter to obtain sicheniks. Beetroot is blanched and cut. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. The beet-root, green peas, wheat flour, milk and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Sichenik cutlets, garnish and melted butter are packed. Then it is sealed and sterilised to get the end product.
EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher digestibility.
