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 pork, pork, raw pork tallow and bulb onions. Then one performs 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. Then 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. Then the cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
