FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, hazel grouse flesh and raw tallow chopping, 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 butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, green and sunflower flour with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: hazel grouse - 1323.3; raw tallow - 11.1; melted butter - 20.3; carrots - 13-13.3; parsley roots - 3.4-3.5; bulb onions - 6.5-6.6; green beans - 458.3; greens - 17.4; wheat bread - 75; wheat crumbs - 27.8; sunflower flour - 17.5; milk - 108.3; tomato paste in conversion to 30% dry substances content - 13.9; sugar -3.5; salt - 12; black hot pepper - 0.15; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
