FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping onions, cutting and chopping beef and pork fat oil, 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 wheat breadcrumbs and fried in melted butter. Runner beans and greens are cut and frozen, wheat flour is browned in melted butter. Then runner beans, herbs, wheat flour and table salt are mixed under oxygen-free conditions. The cutlets, obtained mixture and sour cream are packed, pressurised and sterilised.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
