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, black game fillet and raw tallow chopping. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. One cuts and sautes in melted butter and strains carrots, parsley roots and bulb onions, cuts and freezes French beans and greens, pours sunflower flour with bone broth and maintains for swelling. One mixes carrots, parsley roots, bulb onions, French beans, greens and sunflower flour with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. The cutlets, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
