FIELD: food industry.
SUBSTANCE: part of the chicken eggs formulated are boiled, peeled and chopped, onions are cut and sauteed 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 and mixing it with the other part of chicken eggs and table salt to obtain cutlet mass, its slicing, forming stuffing in it, wetting in the liaison, breading in the wheat crumbs and frying in the melted butter to obtain sicheniks. Beetroots are blanched and cut, fresh green peas are frozen, and beetroots, green peas and salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-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, digestibility index of the preserve is equal to 1·105, while that of the foodstuff used for its preparation - only 1,3·105.
