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, 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. Then one performs carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling. One mixes carrots, white vegetables, leek, bulb onions, turnips, green peas, 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 packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
