FIELD: food industry.
SUBSTANCE: method is performed by soaking in milk and chopping wheat bread. Prepared pheasant meat and fat oil is chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Carrots, white roots, raw onions and leek are cut, browned in melted butter and strained. Swedes are cut and blanched. Runner beans, sugar beans and herbs are cut and frozen. Wheat flour is sauteed in melted butter. Carrots, white roots, raw onions, leek, turnip, runner beans, sugar beans, herbs, wheat flour, salt, citric acid, hot black pepper and bay leaf 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: method allows manufacturing of a product with increased digestibility.
