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 milk and chopping, black grouse flesh and raw tallow 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 butter to produce cutlets. Then one performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, sugar peas, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then the method envisages mixing carrots, white vegetables, bulb onions, rutabaga, sugar peas, French beans, green and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
