FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: turkey - 844.8-873.5; raw tallow - 11.1; melted butter - 20.3; carrots - 13-13.3; parsley roots - 3.4-3.5; bulb onions - 6.5-6.6; green beans - 458.3; greens - 17.4; wheat bread - 75; wheat crumbs - 27.8; sunflower flour - 17.5; milk -108.3; tomato paste in conversion to 30% dry substances content - 13.9; sugar - 3.5; salt - 12; black hot pepper - 0.15; laurel leaf -0.08; bone broth till the target product yield is equal to 1000. White bread is soaked in milk and chopped. Prepared turkey flesh and raw tallow are chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. Carrots, parsley roots and bulb onions are cut, sauteed in melted butter and strained. Green beans and greens are cut and frozen. Sunflower flour is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green beans, greens and sunflower flour with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. Cutlets, the produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
