FIELD: food production process.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef and beef 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. Then it is formed, coated with wheat white bredcrumbs and fried in melted butter to make cutlets. Asparagus and herbs are chopped and frozen. Wheat flour is sauteed in melted butter. Asparagus, herbs, wheat flour and table salt are mixed under oxygen-free conditions. Cutlets, obtained mixture and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
