FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef and beef 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 whey crumbs and fried in melted fat. Then carrots, parsley roots and the remaining part of raw onion are cut, browned in melted butter and strained, asparagus and greens are cut and frozen, pickles are cut, wheat flour is browned in melted fat. Then carrots, parsley roots, strained part of raw onions, asparagus, pickles, greens, wheat flour, "Yuzhny" sauce, 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.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestility.
