FIELD: food industry.
SUBSTANCE: preserves are cooked by cutting, blanching and chopping onions, cutting and chopping beef, pork and pork fat oil, soaking white bread in drinking water and chopping it. The above-mentioned ingredients are mixed with chicken eggs, 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 butter. Then asparagus and greens are frozen. Wheat flour is sauteed in melted butter. Asparagus, greens, wheat flour and culinary salt are mixed under oxygen-free conditions to produce garnish. The obtained mixture, cutlets and sour cream are packed, pressurised 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.
