FIELD: food industry.
SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread; chopping rabbit meat and fat oil; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; cutting, browning in the melted butter and straining carrots, parsley roots and onion; cutting and freezing greens; freezing fresh green peas, browning in the melted butter wheat flour; mixing in the oxygen free conditions carrots, parsley roots, onion, green peas, greens, wheat flour, tomato paste, sugar, table salt, black bitter pepper and bay leaf; packing the cutlets, obtained mixture and bone broth; sealing and sterilising.
EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher digestibility.
