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, beef, raw pork tallow and bulb onions chopping, the listed components mixing with part of salt and 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, fresh white cabbages shredding and freezing, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
