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, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
