FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. One performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans, green and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
