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 milk and chopping, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, part of chicken eggs boiling, shelling and cutting, parsley green cutting, mixing the unstrained part of bulb onions, boiled chicken eggs and parsley green to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat to produce rolls, fresh white cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley root, the strained part of bulb onions and sunflower flour with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the rolls, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
