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. Then one performs fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, cabbages, potatoes and carrots mixing with preserved green peas to produce garnish. The method envisages 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. Then the beefsteaks, garnish and sauce are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
