FIELD: food industry.
SUBSTANCE: method provides for part of formulated onion cutting, blanching and chopping. Beef, pork and pork raw fallow are cut and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with chicken eggs, table salt and hot black pepper to obtain cutlet mass. Cutlet mass is formed, coated with wheat breadcrumbs and fried in melted butter to obtain cutlets. Carrots, parsley roots and the remaining part of raw onions are cut, browned in melted butter and strained. Greens are cut and frozen, fresh green peas are frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, strained part of raw onions, green peas, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, obtained mixture is packed as well as bone broth in specified ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
