FIELD: food industry.
SUBSTANCE: method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. About 10/93 of recipe onions are cut, blanched and chopped. Beef, pork and pork fat oil are sliced and chopped. White bread, preferably hard, is soaked in drinking water and chopped. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then cutlet mass is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. The prepared carrots, parsley roots and the rest of raw onions are cut, browned in melted fat and strained. Prepared asparagus and greens are exposed to freezing, asparagus is frozen at slow rate, and greens are frozen at fast rate. Prepared wheat flour is sauteed in melted fat. The above-mentioned ingredients are mixed with tomato paste, acetic acid, sugar, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. The cutlet, resultant mixture and bone broth are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: pre-cooked food digestibility improvement.
