FIELD: food products.
SUBSTANCE: method provides for the part of onion formulated cutting and blanching. Beef and pork raw tallow are cut and chopped. White bread is soaked in drinking water and 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 fat to make cutlets. Carrots, parsley roots and the remaining part of raw onions are cut, browned in melted fat and strained. Cutting and freezing asparagus and herbs is performed. Wheat flour is sauteed in melted fat. Carrots, parsley roots, strained part of raw onions, asparagus, herbs, wheat flour, "Yughniy" sauce, tomato paste, sugar, salt, mustard, 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.
