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 pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining. Sunflower flour is poured with bone broth and maintained for swelling. Then one performs mixing carrots, parsley roots, the strained part of bulb onions and sunflower flour with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
