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. Then one performs greens cutting and freezing, fresh green peas freezing, green peas and greens mixing 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 sauteed part of bulb onions and sunflower flour and with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed into containers, sealed and sterilised.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
