FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, beef, raw beef tallow and bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. French beans and greens are cut, frozen and mixed to produce garnish. Then one performs wheat flour sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, wheat flour and sunflower flour mixing with sour cream, tomato paste and the remaining salt to produce a sauce. The cutlet, garnish and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: beef - 174.84-179.01, pork - 86-108.15, beef raw tallow - 6.9, chicken eggs - 3.79, melted butter - 25.86, bulb onions - 8.07-8.17, French beans - 568.97, greens - 17.24, wheat bread - 44.83, wheat crumbs - 13.79, wheat flour - 5.2, sunflower flour - 9.9, tomato paste in conversion to 30% of dry substances content - 8.62,sour cream - 50.5, salt - 12, black hot pepper - 0.34, water till the target product is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
