FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef and pork fat oil, soaking white bread in drinking water and chopping it. Then 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 fat to obtain cutlets. After carrots, parsley roots and the remaining part of raw onion are cut, browned in melted fat and strained, runner and greens are cut and frozen, wheat flour is browned in melted fat. Carrots, parsley roots, grated part of raw onions, runner beans, herbs, wheat flour, tomato paste, 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.
