FIELD: food production process.
SUBSTANCE: one prepares the receipt components. The parts 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 codfish fillet and pork fat are minced and mixed with the other part of chicken eggs and table salt to obtain cutlet mass. It is sliced, stuffing is formed in it. The mass is wetted in the liaison, breaded in wheat crumbs and fried in melted butter to obtain sicheniks. Potatoes are cut and fried in melted butter, carrots and green beans are blanched and cut. Potato, runner beans and salt are mixed without oxygen access to obtain 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.
