FIELD: food industry.
SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. One proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, green peas mixing with greens to produce garnish. Then one performs wheat flour sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: reduction of the manufactured target product adhesion to container walls.
