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 beef tallow and part of bulb onions. One performs the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. The remaining bulb onions are cut and sauteed in melted butter; green beans and greens are cut and frozen; sunflower flour is poured with bone broth and maintained for swelling. One mixes sauteed part of bulb onions, green beans, greens and sunflower flour with sour cream, "Yuzhny" sauce and the remaining salt. The cutlets and produced mixture are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
