FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared. One performs wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Then one performs carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and greens cutting and freezing, pickled cucumbers cutting, sunflower flour pouring with bone broth and maintenance for swelling. One mixes carrots, parsley roots, sauteed part of bulb onions, French beans, 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: reduction of the manufactured target product adhesion to container walls.
