FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. White bread is soaked in milk and chopped. Black grouse flesh and raw tallow are chopped. 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 butter to produce cutlets. Carrots, white vegetables, leek and bulb onions are cut, sauteed in melted butter and strained. Rutabagas are cut and blanched. French beans and greens are cut and frozen. Fresh green peas are frozen. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, greens and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
