FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, bulb onions cutting and frying in melted butter and mixing cabbages, potatoes, carrots and bulb onions with preserved sweet maize to produce garnish, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
