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 pork 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. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Sugar peas and greens are cut and frozen; pickled cucumbers are cut; sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, sauteed part of bulb onions, sugar peas, pickled cucumbers, greens and sunflower flour with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
