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 part of bulb onions. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages chopping and freezing, the remaining bulb onions sauteing in melted fat and straining. Then one performs wheat flour sauteing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the strained part of bulb onions, wheat flour and pumpkin seeds extraction cake with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. Then the cutlets, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
