FIELD: food production process.
SUBSTANCE: preserves are cooked by raw onions cutting, blanching and chopping, beef and beef raw tallow cutting and chopping, soaking white bread in drinking water and chopping it. 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. French beans and herbs are cut and frozen, wheat flour is browned in melted butter. French beans, herbs, wheat flour, tomato paste and table salt are mixed under oxygen-free conditions. The obtained mixture, cutlets and sour cream are packed, 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.
