FIELD: food production process.
SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, rabbit meat and fat oil cutting and chopping. The above-mentioned ingredients are mixed with culinary salt and hot black pepper for a homogenous farce formation. The farce is moulded to produce cutlets that are breaded in whey crumbs and fried in melted butter. Carrots, parsley roots and raw onions are cut, browned in melted butter and strained. Runner beans and herbs are cut and frozen, wheat flour is browned in melted butter. Carrots, parsley roots, raw onions, runner beans, herbs, wheat flour, tomato paste, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The rissoles, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Herewith the components are used at given quantities.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
