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 pork tallow and part of bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince. Then one performs the produced mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. Then one performs the remaining bulb onions cutting and sauteing in melted butter, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then the method envisages mixing sauteed part of bulb onions, French beans, green and sunflower flour with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
