FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The 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 - 55; fresh white cabbages - 612.5; bulb onions - 8-8.1; wheat bread - 43.33; wheat crumbs - 13.334; wheat flour - 6.33; sunflower flour - 12.4; sour cream - 52.22; water - 66.67; tomato paste in conversion to 30% of dry substances content - 5.55; salt - 12; black hot pepper - 0.41; 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, beef raw tallow and bulb onions are chopped. 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. Wheat flour is sauteed and mixed with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The cutlets, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
