FIELD: food industry.
SUBSTANCE: invention relates to the field of preserved second-course lunches production technology. The described 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 part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, packing the listed components, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, sealing and sterilisation; before packing one performs separate mixing of green beans and greens to produce garnish and of carrots, parsley roots, strained part of bulb onions, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce; one uses sunflower flour that is poured with bone broth and maintained for swelling before mixing.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
