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 wetted in liaison, breaded in wheat crumbs and fried in melted butter to obtain sicheniks. Beetroots are blanched and grated, runner beans are cut and frozen. The beetroot, runner beans, sugar 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.
