FIELD: food production process.
SUBSTANCE: preserves are cooked by part of raw onions cutting, blanching and chopping, beef and pork raw tallow cutting and chopping, white bread soaking in drinking water and chopping, mixing of listed components with chicken eggs, culinary salt and hot black pepper to obtain cutlet mass, its forming, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, carrots, parsley roots and the rest of raw onions cutting, browning in melted fat and grating, runner beans and herbs cutting and freezing, wheat flour browning in melted fat, mixing of carrots, parsley roots, strained part of raw onions, runner beans, herbs, wheat flour, "Yuzhny" sauce, tomato paste, sugar, salt, mustard, hot black pepper and bay leaves under oxygen-free conditions, packing of cutlets, obtained mixture and bone broth, sealing and sterilisation.
EFFECT: expansion of technical facilities and dishes arsenal used in production of preserved food with higher digestibility.
