FIELD: food industry.
SUBSTANCE: rissoles are prepared by means of soaking white bread in milk and chopping it, chopping black game flesh and tallow, mixing the mentioned components with salt and hot black pepper to obtain cutlet mass, moulding it, breading with wheat breadcrumbs and frying in melted butter to obtain rissoles. Hereafter carrot, white vegetables, bulb onion and leek are cut, sauteed in melted butter and grated; turnip is cut and blanched; sugar bean and herbs are cut and frozen; fresh green peas are frozen; wheat flour is sauteed in cooking butter; carrots, white vegetables, bulb onion, leek, turnip, green peas, sugar bean, herbs, wheat flour, salt, citric acid, hot black pepper and bay leaf are mixed under oxygen-free conditions. The obtained mixture, rissoles and bone soup are pre-packed, pressurised and sterilised. Note that components are used in fixed quantities.
EFFECT: widening range of facilities and dishes used in obtaining new preserves increasing their absorbency level.
