FIELD: food industry.
SUBSTANCE: preserve production process includes the following activities: boiling, peeling and cutting part of eggs. 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 fat are minced and mixed with the other part of chicken eggs and salt to obtain a mass. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Potatoes and marrows are cut and blanched. Fresh green peas are frozen; wheat flour is sauteed in melted butter. Potatoes, marrows, green peas, wheat flour, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. Sicheniks, side dish and melted butter are packed with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
