FIELD: food industry.
SUBSTANCE: method provides for part of formulated onion cutting, blanching and chopping. Beef, pork and beef raw fallow are cut and chopped. Wheat bread are soaked in drinking water and chopped. 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. The remaining onions are cut and sauteed in melted butter. Asparagus and greens are cut and frozen, wheat flour is browned in the melted butter. Browned onions, asparagus, herbs, wheat flour, "Yuzhny" sauce and culinary salt are mixed under oxygen-free conditions to produce garnish. The cutlets, obtained mixture is packed as well as sour cream in specified ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
