FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting and freezing and the components mixing with flour, sour cream, tomato paste and the remaining salt, cutlets and the produced mixture packing, sealing and sterilisation; the method specificity is as follows: the flour is represented by ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). The components are used at the following expenditure ratio, weight parts: beef - 242.8-249.9; raw beef tallow - 30.8; melted butter - 17.8; bulb onions - 4-4.1; French beans - 569; greens - 17.2; wheat bread - 48.3; wheat crumbs - 13.8; pumpkin seeds extraction cake - 16.6; water - 71.7; sour cream - 83.3; tomato paste in conversion to 30% dry substances content - 8.6; salt - 12; black hot pepper - 0.21; bone broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
