FIELD: food production process.
SUBSTANCE: method includes preparation of recipe components. 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 haddock fillet and pork fat are minced and mixed with another part of chicken eggs and table salt to obtain cutlet mass, it is sliced, stuffing is formed in it, it is wetted in liaison, breaded in wheat crumbs and fried in melted butter to obtain sicheniks. Carrots are blanched and cut. Fresh green peas are frozen. Wheat flour is sautéed in melted butter. Carrots, green peas, wheat flour, sugar and culinary salt are mixed under oxygen-free conditions to produce 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.
