FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves production of a roll with bulb onions and eggs and sauce, the components packing, sealing and sterilisation to produce the target product. Roll is produced by way of wheat bread soaking in milk and chopping, mutton chopping, the listed components mixing with salt in an amount of 33% of the recipe quantity and black hot pepper in an amount of 80% of the recipe quantity to produce cutlet mass, cutting, sauteing in melted fat and straining bulb onions in an amount of 4% of the recipe quantity, cooking, shelling and cutting chicken eggs in an amount of 44% of the recipe quantity, parsley greens cutting, mixing the unstrained part of bulb onions, cooked chicken eggs and parsley greens to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat. The sauce is prepared by way of fresh white cabbages chopping and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, mixing with the remaining strained bulb onions, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf.
EFFECT: reduction of the manufactured target product adhesion to container walls.
