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, chopping beef, pork, raw beef tallow and part of bulb onions. Then one performs the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Then one performs French beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining. Then one performs sunflower flour pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions and sunflower flour mixing with bone broth, tomato paste, sugar, the remaining black hot pepper and laurel leaf to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
