FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, greens cutting and freezing, fresh green peas freezing, green peas mixing with greens to produce garnish, carrots, parsley green and the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with drinking water and maintenance for swelling, mixing carrots, parsley green, strained part of bulb onions and sunflower flour with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
