FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. White bread is soaked in drinking water and chopped. One performs 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. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. The fresh green peas are frozen. The 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, green 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. Cutlets, produced mixture and bone broth are packed. Then one performs sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
