FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 174.84-179.0; pork - 86-108.15; beef raw tallow - 6.9; chicken eggs - 3.79; melted butter - 25.86; bulb onions - 8.07-8.17; green peas - 563.79; 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 yield is equal to 1000. One performs wheat bread soaking in drinking water and chopping. One performs beef, pork, raw beef tallow and bulb onions chopping. The listed components are mixed with chicken eggs, part of salt and black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. One performs greens cutting and freezing, fresh green peas freezing, green peas and greens mixing to produce garnish. One sautes wheat flour in melted butter, pours sunflower flour with drinking water and maintains the flour for swelling. Wheat flour and sunflower flour are mixed with sour cream, tomato paste and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
