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, chopping beef, beef, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. French beans and greens are cut, frozen and mixed to produce garnish. The remaining bulb onions are cut and sauteed in melted butter; sunflower flour is poured with drinking water and maintained for swelling. One mixes sunflower flour and sauteed part of bulb onions with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
