FIELD: food industry.
SUBSTANCE: new preserves with increased digestibility comparing to similar dish are cooked by cutting, blanching and chopping part of raw onions, cutting and chopping beef and beef fat oil, soaking in drinking milk and chopping wheat bread, mixing the listed components with 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 runner beans and herbs, cutting pickles, browning in melted fat wheat flour, mixing of carrots, parsley roots, strained part onions, runner beans, pickles, herbs, wheat flour, "Yuzhny" sauce, tomato paste, acetic acid, sugar, salt, hot black pepper and bay 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.
