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 pork 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 French beans and greens are cut, frozen and mixed to produce garnish. One performs the remaining bulb onions cutting and sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, the sauteed part of bulb onions and sunflower flour mixing 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.
