FIELD: food production process.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping part of raw onions, cutting and chopping beef and beef raw tallow, soaking in drinking milk and chopping wheat bread, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, browning in melted fat and grating carrots, parsley roots and the rest of the raw onions, cutting and freezing asparagus and herbs, cutting pickles, browning in melted fat wheat flour, mixing of carrots, parsley roots, strained part onions, asparagus, pickles, herbs, wheat flour, "Yuzhny" sauce, tomato paste, acetic acid, sugar, salt, 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.
