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 milk and chopping, rabbit 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, parsley roots and bulb onions are cut, sauteed in melted butter and strained. Green beans and greens are cut and frozen; sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green beans, greens and sunflower flour with tomato paste, 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.
