FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, black game 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, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, sugar peas, French beans, green and sunflower flour with the remaining salt, citric acid, 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: black game - 1323.3; raw tallow - 11.1; melted butter - 21.1; carrots - 9.8-10; white vegetables - 9.9-10; bulb onions - 10.7-10.9; turnip - 5.2; sugar peas - 458.3; French beans - 4.6; greens - 17.4; wheat bread - 75; wheat crumbs - 27.8; sunflower flour - 26.9; milk -108.3; salt - 12; citric acid - 0.07; 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.
