FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisage performance of the following operations. 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. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Then one performs greens cutting and freezing, fresh green peas freezing and green peas and greens mixing to produce garnish. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Then one performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Cutlets, garnish and sauce are packed. One performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
