FIELD: food production process.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef and pork fat oil, soaking white bread in drinking water and chopping it. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. The mass is formed, coated with wheat white bredcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the rest of raw onions are cut, browned in melted fat and strained. Greens are frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, grated part of raw onions, green peas, herbs, wheat flour, tomato paste, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. Cutlets, the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
