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 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. Then one performs fresh white cabbages chopping and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers mincing, sunflower flour pouring with bone broth and maintenance for swelling. One performs mixing carrots, parsley roots, the strained part of bulb onions, brined cucumbers and sunflower flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg 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.
