FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Fresh white cabbages are chopped and minced. Raw and fried asp and carrots are minced. One mixes part of bulb onions, the asp, cabbages, carrots, salt and part of black hot pepper to produce mince. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Sunflower flour is poured with drinking water and maintained for swelling; one mixes sunflower flour with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The cutlets and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
