FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. One performs wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions. The listed ingredients 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. Fresh white cabbages are chopped and frozen. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Sunflower flour is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, the strained part of bulb onions, brined cucumbers and sunflower flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. The cutlets, cabbages and sauce are packed, sealed and sterilised.
EFFECT: reduction of the manufactured target product adhesion to container walls.
