FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The described method envisages recipe components preparation, bulb onions cutting, blanching and partial straining, carrots blanching and cutting, rutabaga cutting and blanching, parsley greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with dry white wine and maintenance for swelling, the listed components mixing with tomato paste, salt, black hot pepper, thyme and laurel leaf, beef fillet cutting, mealing in wheat flour and frying in vegetable oil, beef fillet, the produced mixture and dry white wine packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
1 cl
