FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Chopped black grouse cutlets with garnish and white sauce with vegetables" involves production of black grouse cutlets and garnish with a sauce, their packing, sealing and sterilisation to produce the target product. Cutlets are produced by way of wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with 33% of the recipe quantity of salt and 33% of the recipe quantity of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. Garnish and sauce are produced by way of carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, pumpkin seeds extraction cake with cut and frozen fresh green peas, French beans and greens, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
