FIELD: food production process.
SUBSTANCE: preserves are cooked by part of raw onions cutting, blanching and chopping, beef, pork and pork raw tallow cutting and chopping, white bread soaking in drinking water and chopping. The above-mentioned ingredients are mixed with hen's eggs, culinary salt and hot black pepper for a homogenous farce formation. The farce is moulded to produce cutlets that are breaded in white breadcrumbs and fried in melted fat. Carrots, parsley roots and the rest of raw onions are cut, browned in melted fat and strained. Herbs are cut and frozen, fresh green peas are frozen, pickled cucumbers are cut, wheat flour is browned in melted fat. Carrots, parsley roots, strained part of raw onions, green peas, pickles, herbs, wheat flour, "Yuzhnui" sauce, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
