FIELD: food industry.
SUBSTANCE: method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. White bread, preferably hard, is soaked in milk and chopped. Pheasant meat and fat oil is chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then cutlet mass is formed, coated with wheat breadcrumbs and fried in melted butter to make cutlets. Carrots, white roots, raw onions and leek are cut, browned in melted butter and strained. Prepared rutabaga is cut and blanched. The prepared sugar beans and greens are exposed to freezing, sugar beans are frozen preferably at slow rate and greens are frozen at fast rate. Prepared flour is sauteed in melted butter. The above-mentioned ingredients are mixed with culinary salt, citric acid, 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: obtaining new canned food with improved digestibility as compared to a similar dish.
