FIELD: food industry.
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. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make cutlets. Then carrots, parsley roots and the remaining part of raw onion are cut, browned in melted butter and strained, sugar peas and greens are cut and frozen, wheat flour is browned in melted fat. Carrots, parsley roots, grated part of raw onions, sugar peas, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The obtained mixture, cutlets and the bone broth 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.
