FIELD: food production process.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef, pork and beef fat oil, soaking white bread in drinking water and chopping it. The above-mentioned ingredients are mixed with hen's eggs, salt and hot black pepper to obtain cutlet mass. Cutlet mass is moulded, breaded with wheat crumbs and fried in melted butter to obtain cutlets. Then carrot, parsley roots and the rest of raw onions are cut, browned in melted fat and grated; green beans and greens are cut and frozen; pickled cucumbers are cut and wheat flour is browned in melted fat. Hereafter carrots, parsley roots, strained raw onions, green beans, pickled cucumbers, herbs, wheat flour, sauce "Yuzhniy", tomato paste, acetic acid, sugar, salt, hot black pepper and laurel lea are mixed under oxygen-free conditions. The obtained mixture, cutlets and bone broth are packaged, vacuum-sealed and sterilised. Herewith components are used at given quantities.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which let increase their digestibility.
