FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, garnish production by way of greens cutting and freezing, fresh green peas and greens mixing to produce garnish, the sauce components preparation a by way of carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and subsequent straining, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the prepared sauce components with flour, bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
