FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, sugar peas, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
