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 milk and chopping, black grouse flesh and raw tallow chopping. 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. Then one performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling. One mixes carrots, white vegetables, bulb onions, turnip, green peas, French beans, greens with sunflower flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
