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. 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 fat. 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 browned in melted fat; carrots, parsley roots, strained part of raw onions, French beans gherkins, herbs, wheat flour, "Yuzhnui sauce", tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. Cutlets, 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.
