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, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince. Then one performs the produced mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Then one performs fresh white cabbages chopping and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers mincing, sunflower flour pouring with bone broth and maintenance for swelling. Then the method envisages mixing carrots, parsley roots, strained part of bulb onions, pickled cucumbers and sunflower flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
