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; raw beef tallow - 6.9; chicken eggs - 3.79; melted butter - 29.31; bulb onions - 68.59-69.47; green beans - 568.97; greens - 17.24; wheat bread - 44.83; wheat crumbs - 13.79; sunflower flour - 9.9; sour cream - 50.5; "Yuzhny" sauce -6.9; 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, beef, pork, raw beef tallow and part of bulb onions chopping. 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. Green beans and greens are cut and frozen. The remaining onions are cut and sauteed in melted butter. One performs separate mixing of green beans and greens to produce garnish and sauteed part of bulb onions, flour, sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. Before mixing sunflower flour is poured with drinking water and maintained for swelling. One packs the listed components. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
