FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 169.01-173.91; pork - 83.13-104.54; beef raw tallow - 6.67; chicken eggs - 3.33; melted fat - 63,17; fresh white cabbages - 612.5; carrots - 13.33-13.68; bulb onions - 73.9-74.85; parsley roots - 3.6-3.67; brined cucumbers - 25.5; wheat bread - 43.33; wheat crumbs - 13.33; sunflower flour - 10.2; water - 66.67; tomato paste in conversion to 30% of dry substances content - 12.71; acetic acid in conversion to 80% concentration - 0.13; sugar - 5.05; salt - 8; cinnamon - 0.02; nutmeg - 0.01; black hot pepper - 0.42; allspice - 0.01; 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, beef, pork, raw pork tallow and part of bulb onions chopping. 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. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. One minces brined cucumbers and mixes carrots, parsley roots, strained part of bulb onions and milled brined cucumbers with flour and bone broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. One uses in the sauce composition sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The cutlets, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
