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 pork 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 cutting, freezing and mixing to produce garnish, wheat flour sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, mixing wheat and sunflower flour with sour cream and the remaining salt to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
