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, raw pork tallow and part of bulb onions, 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 fat to produce cutlets, fresh white cabbages shredding and freezing, the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing strained part of bulb onions and sunflower flour with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
