FIELD: food production process.
SUBSTANCE: method provides for the part of onion formulated cutting and blanching. Beef, pork and pork fat oil is cut and chopped. White bread is soaked in drinking water and chopped. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the remaining part of raw onions are cut, browned in melted fat and strained. French beans and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, grated part of raw onions, sugar beans, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, obtained mixture and bone broth are packed at specified ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
