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; pork raw tallow - 6.9; chicken eggs - 3.79; melted fat - 22.41; carrots - 16.14-15.55; bulb onions - 16.14-16.34; parsley roots - 4.29-4.26; green peas - 563.79; greens - 17.24; wheat bread - 44.83; wheat crumbs - 13.79; sunflower flour - 9.9; water - 68.97; tomato paste in conversion to 30% of dry substances content - 16; sugar - 4.31; salt - 12; 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. Beef, pork, pork raw tallow and bulb onions are chopped. Then one performs the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Green peas and greens are cut and frozen. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. One performs separate mixing of green peas and greens (to produce garnish) and of carrots, parsley roots, strained part of bulb onions, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf (to produce a sauce). One uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling. One performs the listed components packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
