FIELD: food industry.
SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping pork, pork, raw pork tallow and bulb onions. The listed components are mixed with chicken eggs, part of salt and black hot pepper to produce mince. Then the mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. Then one proceeds with French beans and greens cutting, freezing and mixing to produce garnish, wheat flour sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
