FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: beef - 174.84-179.01; pork - 86-108.15; raw pork tallow - 6.9; chicken eggs - 3.79; melted butter - 25.86; bulb onions - 8.07-8.17; sugar peas - 568.97; greens - 17.24; wheat bread - 44.83; wheat crumbs - 13.79; wheat flour - 5.2; sunflower flour - 9.9; sour cream - 59.2; salt - 12; black hot pepper - 0.34; water till the target product yield is equal to 1000. One performs wheat bread soaking in drinking water and chopping. One performs chopping beef, pork, raw pork tallow and bulb onions. The listed components are mixed with chicken eggs, part of salt and black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. Sugar peas and greens are cut, frozen and mixed to produce garnish. Wheat flour is sauteed in melted butter. Sunflower flour is poured with drinking water and maintained for swelling. Wheat flour and sunflower flour are mixed with sour cream and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method will allow to reduce the manufactured target product adhesion to container walls.
