FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping part of raw onions, cutting and chopping beef and beef fat oil, soaking in drinking milk and chopping wheat bread, mixing of listed components with culinary 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 herbs, freezing fresh green peas, browning in melted fat wheat flour, mixing the carrots, parsley roots, strained part of onions, green peas, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and bay leaf under oxygen-free conditions, packing the cutlets, obtained mixture and bone broth, sealing and sterilisation.
EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher digestibility.
