FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef, pork, potatoes and bulb onions cutting, chopping and mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in bread crumbs and frying in cooking fat to produce cutlets, carrots cutting, fresh white cabbages shredding and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, cabbages and pumpkin seeds extraction cake mixing with tomato paste, bone broth, sugar, the remaining salt, the remaining black hot pepper to produce garnish, the cutlets and garnish packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
