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, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Then French beans and greens are cut, frozen and mixed to produce garnish. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are cut; sunflower flour is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, the strained part of bulb onions, brined cucumbers and sunflower flour with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf 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.
