FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping part of raw onions, cutting and chopping pork and pork fat oil, soaking in drinking milk and chopping wheat bread, mixing of listed components with chicken eggs, 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 sugar peas and herbs, browning in melted fat wheat flour, mixing of carrots, parsley roots, strained part onions, sugar peas, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions, packing of 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.
