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 bulb onions. 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 performs fresh white cabbages chopping and freezing, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with sour cream, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
