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: partridge - 1323.3; raw tallow -11.1; melted butter - 21.1; carrots - 6.5-6.7; white vegetables 11.3-11.5; bulb onions - 5.5-5.6; leek - 6.5-6.6; turnip - 3.5; green beans -7.6; greens - 17.4; wheat bread - 75; wheat crumbs - 27.8; sunflower flour - 29; milk -108.3; salt - 12; citric acid - 0.07; 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; partridge 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, white vegetables, leek and bulb onions are cut, sauteed in melted butter and strained. Turnips are cut and blanched. French beans and greens are cut and frozen. Fresh green peas are frozen. Sunflower flour is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes carrots, white vegetables, leek, bulb onions, turnips, green peas, French beans, greens and sunflower flour with 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 ensures reduction of the manufactured target product adhesion to container walls.
