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, chicken 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. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Rutabagas are cut and blanched. Sugar peas, French beans and greens are cut and frozen. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, white vegetables, bulb onions, rutabaga, sugar 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.
