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, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Asparagus and greens are cut, frozen and mixed to produce garnish. Then carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Then one performs sunflower flour pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions and sunflower flour mixing with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
