FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 174.84-179.01; pork 86-108.15; raw beef tallow - 6.9; chicken eggs - 3.79; melted fat - 34.31; carrots - 12.91-13.24; bulb onions - 75.04 - 76; parsley roots - 3.43-3.49; asparagus - 568.97; greens - 17.24; wheat bread - 44.83; wheat crumbs - 13.79; sunflower flour - 9.9; water - 68.97; "Yuzhny" sauce - 7.62; tomato paste in conversion to 30% of dry substances content - 12.8; sugar - 3; salt - 12; mustard - 0.43; black hot pepper - 0.43; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000. One performs wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Asparagus and greens are chopped and frozen. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Sunflower flour is poured with bone broth and maintained for swelling. One performs separate mixing of asparagus and greens (to produce garnish) and of carrots, parsley roots, strained part of bulb onions, flour, bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf (to produce a sauce). One performs packing the listed components, flour, bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf. One performs sealing and sterilisation to produce preserves.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
