FIELD: food production process.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef, pork and beef fat oil, soaking white bread in drinking water and chopping it. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare 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. French beans and herbs are cut and frozen. Gherkins are cut. Wheat flour is sauteed in melted fat. Carrots, parsley roots, strained raw onions, French beans, gherkins, herbs, wheat flour, "Yuzhnui" sauce, tomato paste, acetic acid, sugar, table salt, hot black pepper and laurel leaves are mixed under oxygen-free conditions. Cutlets, the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
