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 beef tallow - 6.9; chicken eggs - 3.79; melted fat - 34.31; carrots - 12.91-13.24; bulb onions - 75.04-76; parsley roots - 3.43-3.49; French beans - 568.97; 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 - 11.8; acetic acid in conversion to 80% concentration - 0.8; sugar - 3; 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. One performs chopping beef, pork, raw beef tallow and part of bulb onions. 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. French beans and greens are cut, frozen and mixed to produce garnish. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Sunflower flour is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, the strained part of bulb onions and sunflower flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
