FIELD: food industry.
SUBSTANCE: invention relates to the field of food industry, in particular, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping. 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 butter to produce cutlets. Carrots, white vegetables, leek and bulb onions are cut, sauteed in melted butter and strained. Rutabaga is cut and blanched; French beans and greens are cut and frozen; sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, white vegetables, leek, bulb onions, rutabaga, French beans, greens and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packaged, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
