FIELD: food industry.
SUBSTANCE: preserves are prepared as follows. White bread is milk soaked and chopped; hazel grouse fillet and fat oil are chopped, the listed components are mixed with table salt and black bitter pepper to cutlet mass, which is formed, covered with breadcrumbs and fried in the melted butter to obtain cutlets. After that carrots, parsley roots and raw onion are cut, browned in melted fat and strained, greens are cut and frozen, fresh green peas are frozen and wheat flour is browned in melted fat. Carrots, parsley root, raw onions, green peas, greens, wheat flour, tomato paste, sugar, salt, hot black pepper and bay leaf are mixed under oxygen-free conditions. The obtained mixture, cutlets and the bone broth are packed, sealed 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.
