FIELD: food industry.
SUBSTANCE: method are cooked by cutting, blanching and chopping part of raw onions, cutting and chopping beef and beef fat oil, soaking in drinking water and chopping wheat bread, mixing of listed components with culinary salt and hot black pepper to obtain cutlet mass, its forming, breading in wheat crumbs 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 asparagus and herbs, browning in melted fat wheat flour, mixing of carrots, parsley roots, strained part onions, asparagus, herbs, wheat flour, tomato paste, 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.
